PINEAPPLE RICOTTA PIE- ITALIAN STYLE
This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!
Provided by ItalianMomof2
Categories Dessert
Time 1h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
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!
CARM'S PINEAPPLE RICOTTA PIE
I lost the specific origin of this recipe. It was inspired by The Sopranos and Carmela's strategically delivered ricotta pie. This pie is creamy and dense . . . delish!
Provided by Maureenie
Categories Dessert
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343.2, Fat 20, SaturatedFat 9.9, Cholesterol 202.1, Sodium 226.4, Carbohydrate 25.7, Fiber 0.4, Sugar 15.9, Protein 15.2
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
PEAR, WALNUT & RICOTTA PIE
Make and share this Pear, Walnut & Ricotta Pie recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the pear, walnuts, ricotta pie start peeling the four pears, preferably ripe, take away the central core and cut into small pieces. Put them in a bowl along with the chopped walnuts and with very little lime juice to prevent discoloring.
- Preheat the oven to 160 degrees C (325 degrees F). In a large bowl, beat with a whisk (or a planet) sugar with ricotta. Add 3 eggs one at a time and continue beating the mixture.
- Add the grated lime zest.
- Sift the flour with the baking powder and add to the mixture, stirring with a wooden spoon until you get a smooth dough. If needed, use the whisk. Stir in pears and walnuts with 'any sauce that had formed and mix well.
- Pour into a cake pan with parchment paper.
- Now bake the cake at 160 C (325 F) for 50/60 minutes, until introducing a toothpick in the center of the cake, these will be dry. In case the cake you were to darken too much on the surface during cooking cover with aluminum foil.
- Remove the cake from the oven, let it cool, put it on a serving plate and if you wish sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 764.5, Fat 21.8, SaturatedFat 11.2, Cholesterol 132.5, Sodium 178.5, Carbohydrate 121, Fiber 5.8, Sugar 62, Protein 23.9
PESTO RICOTTA PIE
This is from my 365 ways to cook vegetarian cookbook. I'm always looking for new veg recipes that Mr. Meat-and-Potatoes will eat. He'd eat this! This would work for OAMC too.
Provided by dicentra
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400. In a medium bowl, beat eggs until blended.
- Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
- Pour into pie shell.
- Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 330.9, Fat 22.7, SaturatedFat 9.1, Cholesterol 286, Sodium 338.2, Carbohydrate 18.5, Fiber 0.4, Sugar 2.2, Protein 12.6
FRESH PINEAPPLE RICOTTA PIE
A creamy pineapple pie in an almond cookie crust. Cook time does not include freezer time. I used drained, canned pineapple packed in light syrup rather than fresh. Can't wait to try it again as written. Recipe credit - Family Circle July 12, 2005 issue. I classified this as both Italian & Hawaiian since it seems to cross cultural lines. How about Haw-talian? ;-)
Provided by SusieQusie
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
RICOTTA PIE
My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.
Provided by Richard-NYC
Categories Pork
Time 1h20m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (except for pastry lined pie plates) in large bowl.
- Pile mixture into pie plates.
- Bake at 350°F for about a hour or until golden brown and set.
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