Fresh Pineapple Ricotta Pie

Submitted by SusieQusie

"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? ;-)"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 8

ingredients

• Shell

• 1 (6 5/8 ounce) package Stella Doro almond toast cookies
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

• Filling

• 3⁄4 cup ricotta cheese
• 1⁄2 cup sugar
• 2 cups fresh pineapple, coarsely chopped
• 1 cup whipping cream
• 2 tablespoons confectioners' sugar

directions

1. Shell:

2. Heat oven to 350ºF.
3. 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.
4. Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
5. Bake for 10 minutes. Cool completely.

6. Filling:

7. Stir together ricotta & sugar.
8. Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
9. In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
10. Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
11. Gently scrape filling into cooled cookie crust, mounding in the center.
12. Garnish with reserved pineapple & coarsely crushed cookie.
13. Freeze 6 hours or overnight.
14. To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.

Reviews

[Vera C.]

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.