Fresh Pineapple Ricotta Pie

Recipe by SusieQusie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement