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    You are in: Home / Recipes / Ricotta Pie With Pineapple Topping Recipe
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    Ricotta Pie With Pineapple Topping

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 50 mins

    4 hrs

    50 mins

    Kittencalskitchen's Note:

    Taken from the "Sopranos Cookbook" Plan ahead this pie needs to chill for a minimum of 3 hours before serving. This pie is nothing short of amazing! The pineapple topping can be doubled and used for topping cheesecakes as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    RICOTTA FILLING

    • 1/2 cup sugar (if you prefer a sweeter filling then add in a couple tablespoons more sugar)
    • 2 tablespoons cornstarch
    • 1 (15 ounce) container ricotta cheese
    • 2 large eggs
    • 1/2 cup whipping cream (unwhipped)
    • 1 teaspoon grated lemon zest
    • 2 teaspoons vanilla

    PINEAPPLE TOPPING

    Directions:

    1. 1
      Set oven to 350°F.
    2. 2
      Prepare a 9-inch pie pan.
    3. 3
      For the crust; spread the 1 tablespoon softened butter evenly over the bottom of the pie dish.
    4. 4
      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.
    5. 5
      For the ricotta filling; in a large bowl stir together the sugar and cornstarch.
    6. 6
      Add in the ricotta, eggs, whipping cream, lemon zest and vanilla; beat until smooth.
    7. 7
      Pour the mixture into the crust.
    8. 8
      Bake for about 50 minutes or until the pie is set around the edges but the center is still slightly soft.
    9. 9
      Cool to room temperature on a wire rack.
    10. 10
      To make the pineapple topping; drain the pineapple over a fine mesh strainer (RESERVE 1/2 cup of the juice).
    11. 11
      In a medium saucepan stir together the sugar and cornstarch.
    12. 12
      Stir in the reserved 1/2 cup juice and the lemon juice; cook stirring until thickened (about 1 minute).
    13. 13
      Add/mix in the pineapple.
    14. 14
      Remove from heat and let cool slightly.
    15. 15
      Spread the pineapple mixture over the pie.
    16. 16
      Cover with plastic wrap and chill for a minimum of 3 hours before serving (or longer).

    Ratings & Reviews:

    • on December 11, 2012

      55

      i have been looking for this forever,well it seems like forever i am a sopranos maniac and being in australia i was unable to find the book anywhere thankyou kitten for the recipe its awesome lovely and smooth and deliciously sweet with yummy pineapple only thing i did different is make a sweet basic shortcrust pastry for the base as we dont get graham crackers here 5 stars yum yum yum cheers Patricia

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2007

      45

      would love to make this but cannot find ricotta cheese here where I shop in Costa Rica. I did use the pineapple part. I use fresh pineapple, no sugar (diabetic)then use the results as a topping for my pancakes. wonderful. If I can find ricotta will make the rest and edit my review.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2007

      55

      Triple***** I made this for Super Bowl--need I say more??? Very easy to make. I found this recipe in the Sopranos Family Cookbook (worth getting and adding to your collection, even if you're a Sopranos' fan or not). Before I posted the recipe, I did a search on zaar and, to my surprise (and ignorance), several Ricotta pies pop up! KITTENCAL saved me time and she is absolutely correct..."this pie is nothing short of amazing!" I didn't use the "sweentened" crushed pineapple just to save some calories (I used Dole Crushed Pineapple in 100% pineapple juice--No Sugar Added; and I didn't add the extra sugar to the crust either). So I believe you can adjust this recipe and it will come out marvelous regardless!-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta Pie With Pineapple Topping

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 349.2
     
    Calories from Fat 144
    41%
    Total Fat 16.1 g
    24%
    Saturated Fat 9.4 g
    47%
    Cholesterol 105.3 mg
    35%
    Sodium 120.6 mg
    5%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 0.8 g
    3%
    Sugars 33.1 g
    132%
    Protein 8.8 g
    17%

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