Ingredients
- 1 tablespoon softened unsalted butter
- 1/4 cup graham cracker crumbs
- 1/2 cup sugar + 1/4 cup for topping
- 2 tablespoons cornstarch + 1 tablespoon for topping
- 15 oz good quality ricotta
- 2 eggs
- 1/2 cup heavy cream
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 20 oz crushed pineapple in syrup
- 2 tsp lemon juice
Process
- Preheat oven to 350 degrees.
- Grease a pie pan with softened butter and and add graham cracker crumbs to coat.
- In a large bowl, combine sugar and cornstarch.
- Add ricotta, eggs, cream, lemon zest and vanilla and beat until smooth.
- Pour mixture into the pie pan.
- Bake pie for 50 minutes or until pie is set around edges and center is soft. Let cool.
- Drain pineapple, reserving 1/2 cup of liquid.
- In a sauce pan, stir together sugar, cornstarch, pineapple liquid and lemon juice. Stir until thickened.
- Add pineapple, remove from heat and let cool.
- Spread pineapple mixture over pie, cover and chill atleast 1 hour before serving.
Can I use a 9″ springform pan for this?
Yes!
Can I add pineapple to the ricotta mixture?