• Cooking Time:
  • Servings:
  • Preparation Time:


Source: "The Sopranos Family Cookbook"


  • 1 tablespoon unsalted butter, softened
  • 1/2 cup fine graham cracker crumbs
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • One 15 ounce container Ricotta cheese
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tsp. grated lemon zest
  • 1 tsp. vanilla extract
  • For the topping:
  • One - 20 ounce can crushed pineapple in syrup
  • 1/4 cup sugar
  • 1 tbsp. cornstarch
  • 2 tsp. fresh lemon juice


  • Pre heat the oven to 350 degrees.
  • Spread butter over bottom and sides of a 9-inche pie pan or spring form pan.
  • Add the crumbs, turning the pan to coat the bottom and sides.
  • 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 prepared pan.
  • Bake to 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 topping:
  • Drain the pineapple well, reserving 1/2 cup of the liquid. In a medium sauce pan, stir together the sugar and cornstarch. Stir in the 1/2 cup pineapple juice and the lemon juice.
  • Cook, stirring, until thickened, about 1 minute.
  • Add the pineapple.
  • Remove from heat and let cool slightly.
  • Spread the pineapple mixture over the pie.
  • Cover and chill for a least 1 hour before serving.

Categories: Dessert  Pie 
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