Fresh Pineapple Ricotta Pie Recipes

CARM'S PINEAPPLE RICOTTA PIE

Steps:

• Preheat oven to 350 degrees.
• Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
• Combine ricotta, yolks, and sugar. Beat until lemon colored.
• Add lemon zest, juice, pineapple and vanilla.
• In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
• Pour mixture into the prepared pie shell.
• Bake at 350 degrees for 45 to 50 minutes.
• Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.

PINEAPPLE RICOTTA PIE- ITALIAN STYLE

Steps:

• Preheat oven to 425°F.
• In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
• In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
• Pour into pie shell.
• Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
• Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
• Mix remaining egg and milk in small bowl.
• Brush egg/milk mixture over top of pie.
• Bake in 425°F oven for 15 minutes.
• After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
• Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
• Enjoy!

RICOTTA-PINEAPPLE PIE

Steps:

• Preheat the oven to 350°F. Mix the melted butter with the crushed graham crackers, until consistency resembles wet sand. If it looks a little dry, add another tablespoon of melted butter. Transfer graham cracker mixture to prepared pan and pack the crumbs down to form an even crust.
• In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest, and vanilla and beat until smooth. Pour the mixture into the pan.
• Bake for 50 minutes, or until the pie is set around the edges but the center is still a little soft and jiggly. Cool the pie on a wire rack.
• For the topping, stir together sugar and corn starch and then add it to your small saucepan, and stir in the lemon juice. Add in your chopped pineapple, then cook over medium heat, stirring often, until thickened. If using canned pineapple with syrup: Stir together the cornstarch and sugar, then add lemon juice and 1/2 cup of the pineapple syrup from the can. Drain and discard the rest. Cook the mixture until thickened, then add the can of pineapple.

FRESH PINEAPPLE PIE

Steps:

• Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
• Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
• Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
• Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
• Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.

FRESH PINEAPPLE PIE

Steps:

• Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
• Combine sugar, flour and salt, stir in eggs.
• Add lemon juice and pineapple, mixing well.
• Spoon filling into crust. Top with remaining crust.
• Cut slits in top crust.
• Bake at 450* for 10 min.
• Reduce temprature to 350*
• Bake for 35 min longer.

RICOTTA PIE WITH PINEAPPLE TOPPING

Steps:

• Set oven to 350°F.
• Prepare a 9-inch pie pan.
• For the crust; spread the 1 tablespoon softened butter evenly over the bottom of the pie dish.
• Sprinkle the graham crumbs over the butter and turn the pan to coat the bottom and sides (if you are using the sugar with the crumbs, mix together first before sprinkling in the pan.
• For the ricotta filling; in a large bowl stir together the sugar and cornstarch.
• Add in the ricotta, eggs, whipping cream, lemon zest and vanilla; beat until smooth.
• Pour the mixture into the crust.
• Bake for about 50 minutes or until the pie is set around the edges but the center is still slightly soft.
• Cool to room temperature on a wire rack.
• To make the pineapple topping; drain the pineapple over a fine mesh strainer (RESERVE 1/2 cup of the juice).
• In a medium saucepan stir together the sugar and cornstarch.
• Stir in the reserved 1/2 cup juice and the lemon juice; cook stirring until thickened (about 1 minute).
• Add/mix in the pineapple.
• Remove from heat and let cool slightly.
• Spread the pineapple mixture over the pie.
• Cover with plastic wrap and chill for a minimum of 3 hours before serving (or longer).