RICOTTA PINEAPPLE PIE
- 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.