Prep 20 mins
Cook 10 mins
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? ;-)
- 1 (6 5/8 ounce) package Stella Doro almond toast cookies
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 3⁄4 cup ricotta cheese
- 1⁄2 cup sugar
- 2 cups fresh pineapple, coarsely chopped
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 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.
- 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.
Yummy and refreshing! I used one fresh pineapple and followed the recipe exactly. This was a huge hit. I served it with homemade coconut ice cream. The crust was so flavorful and I would like to try using gingersnap cookies as an alternative for the crust.