It's a pot luck for the holiday and YOU have been asked to bring a dessert. Panic!!!
Don't like to bake? Can't make pie crust. Don't have much time? No problem. Here is a dessert that is a snap to make and is impressive. No need to tell everyone how easy it is......just bask in the praise that will be heaped upon you.
After watching the Soprano's on television for a while and watching them shovel food into their faces after they had committed some horrible crime or two.... I discovered that there was an actual cookbook The Soprano's Family Cookbook. Carmella Soprano's solution to everything was food: either some nice manicotti or a ricotta pie.
Ricotta Pineapple Pie
1 tbsp butter softened
1/4 cup graham cracker crumbs
1/2 cup sugar
2 tbsp cornstarch
15 oz ricotta cheese
2 large eggs
1/2 cup heavy whipping cream
1 tsp lemon zest
1 tsp vanilla
20 oz crushed pineapple
1/4 cup sugar
1 tbsp cornstarch
2 tsp lemon juice
Preheat oven to 350. Spread the butter on the bottom and sides of a 9 inch pie pan or springform pan. Add the crumbs, turning the pan to coat the bottom and sides. (note: I usually use 1 to 2 tbsp butter. Spread it thick and pat in lightly the graham craker crumbs)
In a large bowl stir together the sugar and cornstarch. Ad the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth.
Bake for 50 minutes, or until the pie is set around the edges but the center is stll slightly soft. Cool on a wire rack to room temperture.
TOPPING: Drain the pineapple, reserving 1/2 cup of the juice. In a medium saucepan, stor together the sugar and cornsatrch. Stir in the 1/2 cup of pineaple juice and lemon juice. Cook, stiring constantly, until thickened... about 1 min. Add the pineapple. Remove from the heat and let cool until just warm. Spread the topping over the pie. Cover and chill for at least one hour before serving.
TIPS: Use whole milk ricottoa cheese that has been aged a bit in the refrigerator. I let it age until after the experation date, which is usually just a suggestion anyway. The skim type of cheese will make a pie with a grainy texture. If you have a diabetic in the family, you can use Splenda in place of sugar in this recipe and it won't have any affect on the pie.
The texture of this pie is even better if refrigerated overnight, without the topping if you can. I found that the ripened pie is smoother and the topping tends to 'weep' a bit if you refrigerate for too long.
A few thinly sliced strawberries strategically placed on the pie as decoration makes a lovely presentation.
Don't like to bake? Can't make pie crust. Don't have much time? No problem. Here is a dessert that is a snap to make and is impressive. No need to tell everyone how easy it is......just bask in the praise that will be heaped upon you.
After watching the Soprano's on television for a while and watching them shovel food into their faces after they had committed some horrible crime or two.... I discovered that there was an actual cookbook The Soprano's Family Cookbook. Carmella Soprano's solution to everything was food: either some nice manicotti or a ricotta pie.
Ricotta Pineapple Pie
1 tbsp butter softened
1/4 cup graham cracker crumbs
1/2 cup sugar
2 tbsp cornstarch
15 oz ricotta cheese
2 large eggs
1/2 cup heavy whipping cream
1 tsp lemon zest
1 tsp vanilla
20 oz crushed pineapple
1/4 cup sugar
1 tbsp cornstarch
2 tsp lemon juice
Preheat oven to 350. Spread the butter on the bottom and sides of a 9 inch pie pan or springform pan. Add the crumbs, turning the pan to coat the bottom and sides. (note: I usually use 1 to 2 tbsp butter. Spread it thick and pat in lightly the graham craker crumbs)
In a large bowl stir together the sugar and cornstarch. Ad the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth.
Bake for 50 minutes, or until the pie is set around the edges but the center is stll slightly soft. Cool on a wire rack to room temperture.
TOPPING: Drain the pineapple, reserving 1/2 cup of the juice. In a medium saucepan, stor together the sugar and cornsatrch. Stir in the 1/2 cup of pineaple juice and lemon juice. Cook, stiring constantly, until thickened... about 1 min. Add the pineapple. Remove from the heat and let cool until just warm. Spread the topping over the pie. Cover and chill for at least one hour before serving.
TIPS: Use whole milk ricottoa cheese that has been aged a bit in the refrigerator. I let it age until after the experation date, which is usually just a suggestion anyway. The skim type of cheese will make a pie with a grainy texture. If you have a diabetic in the family, you can use Splenda in place of sugar in this recipe and it won't have any affect on the pie.
The texture of this pie is even better if refrigerated overnight, without the topping if you can. I found that the ripened pie is smoother and the topping tends to 'weep' a bit if you refrigerate for too long.
A few thinly sliced strawberries strategically placed on the pie as decoration makes a lovely presentation.
1 comment:
I too love this pie! It is easy to make and so delicious.
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