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!
RICOTTA PIE
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.
- Filling:
- Preheat the oven to 350 degrees F.
- 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.
RICOTTA PINEAPPLE PIE RECIPE - (3.4/5)
Provided by Tufgrlz
Number Of Ingredients 14
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.
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.
ITALIAN RICOTTA PIE
This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.
Provided by Marie
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
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).
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 WITH PINEAPPLE TOPPING
Taken from the "Sopranos Cookbook" Plan ahead this pie needs to chill for a minimum of 3 hours before serving. This pie is nothing short of amazing! The pineapple topping can be doubled and used for topping cheesecakes as well.
Provided by Kittencalrecipezazz
Categories Pie
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 349.2, Fat 16.1, SaturatedFat 9.4, Cholesterol 105.3, Sodium 120.7, Carbohydrate 43.3, Fiber 0.8, Sugar 33.2, Protein 8.8
RICOTTA PIE
Make and share this Ricotta Pie recipe from Food.com.
Provided by eclectic1
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Add the salt to the egg whites and beat until stiff peaks form.
- Store beaten egg whites in the refrigerator.
- In a large bowl, add the ricotta cheese, sugar, vanilla, orange rind and lemon rind. Mix well.
- In another bowl, beat heavy cream until slightly thick.
- Add it to the ricotta mixture.
- Add the egg whites and gently fold them into the mixture.
- Arrange the pie crust into a deep dish glass pie plate.
- Pour the filling into the dishand bake 15 minutes.
- Turn heat down to 350 and bake for 1 hour, turning the plate around occasionally.
- Remove from oven, let it cool.
- Cover it with plastic wrap and refrigerate it overnight (or at least 4 hours).
- Cut into 10 slices and serve.
Nutrition Facts : Calories 382.6, Fat 26.6, SaturatedFat 14.5, Cholesterol 78.9, Sodium 205.4, Carbohydrate 23.7, Fiber 0.7, Sugar 12.2, Protein 12.5
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