Fresh Pineapple Ricotta Pie |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. I classified this as both Italian & Hawaiian since it seems to cross cultural lines. How about Haw-talian? ;-). Ingredients:
1 (6 5/8 ounce) package stella doro almond toast cookies |
2 tablespoons sugar |
4 tablespoons unsalted butter, melted |
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.
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