Ricotta-Pineapple Pie

By Tbird

Ingredients

• For the Topping:
• 1 tablespoon unsalted butter, softened
• 1/4 cup fine graham cracker crumbs
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 15-oz container ricotta
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 20-oz can crushed pineapple in syrup
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons fresh lemon juice

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 deg. Spread the butter over the bottom and sides of a 9" pan or springform 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 for 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 saucepan, 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 the heat and let cool slightly.

Spread the pineapple mixture oven the pie. cover and chill for at least 1 hour before serving.