RICOTTA-PINEAPPLE PIE
1 tablespoon unsalted butter, softened
1/4 cup fine graham cracker crumbs
3/4 cup sugar, divided use
2 tablespoons cornstarch
1 (15 ounce) container ricotta cheese
2 large eggs
1/2 cup heavy (whipping) cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
For the topping:
1 (20 ounce) can crushed pineapple in syrup
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
Preheat oven to 350 degrees F.
Spread butter over bottom and sides of a 9-inch pie pan or springform pan. Add crumbs, turning pan to coat bottom and sides. Set aside.
In large bowl, stir together 1/2 cup sugar and cornstarch. Add ricotta, eggs, heavy cream, lemon zest and vanilla, and beat until smooth. Pour mixture into the prepared pan.
Bake for 50 minutes, or until pie is set around the edges but center is still slightly soft. Cool to room temperature on wire rack.
TO MAKE TOPPING:
Drain pineapple well, reserving 1/2 cup liquid. In a medium saucepan, stir together the remaining 1/4 cup 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 the heat and let cool slightly.
Spread pineapple mixture over pie. Cover and chill for at least 1 hour before serving.
Makes 8 servings
Source: Entertaining With the Sopranos by Carmela Soprano, Allen Rucker, Michele Scicolone, and David Chase
1 tablespoon unsalted butter, softened
1/4 cup fine graham cracker crumbs
3/4 cup sugar, divided use
2 tablespoons cornstarch
1 (15 ounce) container ricotta cheese
2 large eggs
1/2 cup heavy (whipping) cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
For the topping:
1 (20 ounce) can crushed pineapple in syrup
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
Preheat oven to 350 degrees F.
Spread butter over bottom and sides of a 9-inch pie pan or springform pan. Add crumbs, turning pan to coat bottom and sides. Set aside.
In large bowl, stir together 1/2 cup sugar and cornstarch. Add ricotta, eggs, heavy cream, lemon zest and vanilla, and beat until smooth. Pour mixture into the prepared pan.
Bake for 50 minutes, or until pie is set around the edges but center is still slightly soft. Cool to room temperature on wire rack.
TO MAKE TOPPING:
Drain pineapple well, reserving 1/2 cup liquid. In a medium saucepan, stir together the remaining 1/4 cup 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 the heat and let cool slightly.
Spread pineapple mixture over pie. Cover and chill for at least 1 hour before serving.
Makes 8 servings
Source: Entertaining With the Sopranos by Carmela Soprano, Allen Rucker, Michele Scicolone, and David Chase
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