Carm's Pineapple Ricotta Pie |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 8 |
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I lost the specific origin of this recipe. It was inspired by The Sopranos and Carmela's strategically delivered ricotta pie. This pie is creamy and dense . . . delish! Ingredients:
1 refrigerated pie crust |
1 1/2 lbs ricotta cheese |
6 eggs, separated |
1/2 cup sugar |
1/2 teaspoon lemon zest |
2 teaspoons lemon juice |
8 ounces canned pineapple, crushed, well drained |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
3. Combine ricotta, yolks, and sugar. Beat until lemon colored.
4. Add lemon zest, juice, pineapple and vanilla.
5. In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
6. Pour mixture into the prepared pie shell.
7. Bake at 350 degrees for 45 to 50 minutes.
8. Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.
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