Pineapple Ricotta Pie- Italian Style

This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 425°F.
  • In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
  • In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
  • Pour into pie shell.
  • Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
  • Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
  • Mix remaining egg and milk in small bowl.
  • Brush egg/milk mixture over top of pie.
  • Bake in 425°F oven for 15 minutes.
  • After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
  • Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@ItalianMomof2
Contributor
@ItalianMomof2
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"This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!"
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  1. ItalianMomof2
    This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!
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