Prep 15 mins
Cook 50 mins
For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets. Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert for any time of year! (I need to reduce sugar for medical reasons, but the recipe is divine made with sugar instead of a substitute) I will bake this in a pie crust when serving this dish for a holiday with guests, but make it crustless for home use as I do not generally eat pie crust.
- 3 eggs
- 1 cup Splenda sugar substitute, granulated (or Nature Sweet, preferred)
- 1 cup half-and-half cream (do not use fat free version as it has starch and gums)
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 lb ricotta cheese (POLLY-O original or part skim milk is best supermarket brand, don't save a dollar and buy inferior c)
- 1 cup canned crushed pineapple, well drained and squeezed of moisture
- ground cinnamon, to dust
- Blend eggs with Nature Sweet, beat in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust. Dust with cinnamon.
- Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling slightly puffs, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
- Remove from the oven and let cool on a rack. Serve at room temperature or chilled.