Italian Sweet Ricotta Pie

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For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets. Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert for any time of year!

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Ingredients

  • 3 eggs
  • 1/2 cup Truvia or 3/4 cup Splenda Granulated
  • 1 cup Half & Half (do not use fat free version as it has starch and gums)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cornstarch
  • 1 pound POLLY-O original or part skim milk ricotta cheese
  • 1 cup canned crushed pineapple, well drained and squeezed of moisture
  • Ground cinnamon

Preparation

Step 1

Preheat oven to 325 degrees.

Blend eggs with sweetener and whisk in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust or Pam sprayed glass pie plate. Dust with cinnamon.

Bake at 325 degrees for 35 to 40 minutes, or until the filling is slightly puffed at wide edge, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

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