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? ;-)
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Units: US | Metric
- 1 (6 5/8 ounce) package Stella Doro almond toast cookies
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 2Heat oven to 350ºF.
- 3Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
- 4Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
- 5Bake for 10 minutes. Cool completely.
- 7Stir together ricotta & sugar.
- 8Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
- 9In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
- 10Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
- 11Gently scrape filling into cooled cookie crust, mounding in the center.
- 12Garnish with reserved pineapple & coarsely crushed cookie.
- 13Freeze 6 hours or overnight.
- 14To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.
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Nutritional Facts for Fresh Pineapple Ricotta Pie
Serving Size: 1 (118 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 280.6
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 12.4 g
- Cholesterol 67.7 mg
- Sodium 31.8 mg
- Total Carbohydrate 24.0 g
- Dietary Fiber 0.5 g
- Sugars 21.2 g
- Protein 3.4 g
The following items or measurements are not included:
Stella Doro almond toast cookies