Ricotta Pie With Pineapple Topping Recipes

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

Steps:

• Preheat oven to 350. Spread the butter over the bottom and sides of a 9-inch pie pan. Add the crumbs, turning the plate 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 untilt he 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 syrup 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 over the pie. Cover and chill for at least 1 hour before serving.

Steps:

• Set oven to 350°F.
• Prepare a 9-inch pie pan.
• For the crust; spread the 1 tablespoon softened butter evenly over the bottom of the pie dish.
• Sprinkle the graham crumbs over the butter and turn the pan to coat the bottom and sides (if you are using the sugar with the crumbs, mix together first before sprinkling in the pan.
• For the ricotta filling; in a large bowl stir together the sugar and cornstarch.
• Add in the ricotta, eggs, whipping cream, lemon zest and vanilla; beat until smooth.
• Pour the mixture into the crust.
• Bake for about 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 pineapple topping; drain the pineapple over a fine mesh strainer (RESERVE 1/2 cup of the juice).
• In a medium saucepan stir together the sugar and cornstarch.
• Stir in the reserved 1/2 cup juice and the lemon juice; cook stirring until thickened (about 1 minute).
• Add/mix in the pineapple.
• Remove from heat and let cool slightly.
• Spread the pineapple mixture over the pie.
• Cover with plastic wrap and chill for a minimum of 3 hours before serving (or longer).

Steps:

• Preheat oven to 425°F.
• In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
• In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
• Pour into pie shell.
• Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
• Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
• Mix remaining egg and milk in small bowl.
• Brush egg/milk mixture over top of pie.
• Bake in 425°F oven for 15 minutes.
• After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
• Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
• Enjoy!

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

Steps:

• Shell:.
• Heat oven to 350ºF.
• Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
• Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
• Bake for 10 minutes. Cool completely.
• Filling:.
• Stir together ricotta & sugar.
• Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
• In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
• Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
• Gently scrape filling into cooled cookie crust, mounding in the center.
• Garnish with reserved pineapple & coarsely crushed cookie.
• Freeze 6 hours or overnight.
• To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.

Steps:

• Preheat oven to 350 degrees.
• Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
• Combine ricotta, yolks, and sugar. Beat until lemon colored.
• Add lemon zest, juice, pineapple and vanilla.
• In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
• Pour mixture into the prepared pie shell.
• Bake at 350 degrees for 45 to 50 minutes.
• Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.