Fresh Pineapple Ricotta Pie Recipes

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:

• 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:

• 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.

Steps:

• Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
• Combine sugar, flour and salt, stir in eggs.
• Add lemon juice and pineapple, mixing well.
• Spoon filling into crust. Top with remaining crust.
• Cut slits in top crust.
• Bake at 450* for 10 min.
• Reduce temprature to 350*
• Bake for 35 min longer.

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:

• Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
• Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
• Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
• Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
• Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.