Best 7 Fresh Pineapple Ricotta Pie Recipes

RICOTTA PINEAPPLE PIE RECIPE - (3.4/5)

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.

PINEAPPLE RICOTTA PIE- ITALIAN STYLE

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-PINEAPPLE PIE

Steps:

• Preheat the oven to 350°F. Mix the melted butter with the crushed graham crackers, until consistency resembles wet sand. If it looks a little dry, add another tablespoon of melted butter. Transfer graham cracker mixture to prepared pan and pack the crumbs down to form an even crust.
• 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 pan.
• Bake for 50 minutes, or until the pie is set around the edges but the center is still a little soft and jiggly. Cool the pie on a wire rack.
• For the topping, stir together sugar and corn starch and then add it to your small saucepan, and stir in the lemon juice. Add in your chopped pineapple, then cook over medium heat, stirring often, until thickened. If using canned pineapple with syrup: Stir together the cornstarch and sugar, then add lemon juice and 1/2 cup of the pineapple syrup from the can. Drain and discard the rest. Cook the mixture until thickened, then add the can of pineapple.

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.
• 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.

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.