Ricotta Pineapple Pie Recipe

Prep in: 45 mins
Cook in: 45 mins
Ready in: 3 hrs
I’m Going To Show You How To Make Ricotta And Pineapple Pie.


  • Ground Graham Crackers
  • Sugar
  • Salt
  • Haevy Cream
  • Whole Milk Ricotte
  • Unsalted Melted Butter
  • Eggs
  • Lemon Zest
  • Vanillla
  • Cornstratch



You need some ground graham crackers, sugar, eggs, heavy cream whole milk ricotta,sound butter unsalted melted a pinch of salt, lemon vanilla and just a few ingredients to make the pineapple topic but that’s going to come in a little bit so, first thing you want to do is get your oven preheated to 350 second thing you want to do is take a 9-inch this is just a springform pan.I can think of hurt a springform pan and I always like to line it with a few pieces of aluminum foil so,I just have to make sure that nothing’s going to leak out do you know what I mean so this is super super easy and simple to do first thing.we’re gonna work on is the actual pan here.


I’m going to want to just melt.I’m going to brush my melted butter.I can’t seem to talk clearly today brush it all over the bottom and sides that looks good now I’m going to take my crushed up graham crackers you can use any kind of biscuit you can use Moorea crackers and use whatever you’ve got so all.I’m going to do is just tapping it all over the bottom and the sides cuz it’s sticking to that melted butter that we brushed on there and the reason.


I’m doing it this way instead of mixing it all together is because I don’t actually need all these graham crackers.I just needed to make a slight crust on the edges of the pan now get rid of those so,now that that’s done.I’ve always put it on a baking sheet whenever I’m working with a springform pan or anything like that. I just like to do it like that way makes a lot easier to get in and out of the oven so,let’s get on to making the filling you’re pretty much kind of just mix everything together it’s that simple. you got your eggs your sugar your heavy cream your lemon zest we’re going to use the juice of it in the pineapple topping and on the back vanilla just about a teaspoon there we go and your salt.I’m going to just give this a head start before I add in my ricotta and this is kind of coming it’s gonna remind you the filling is gonna remind you of like a cheesecake a cheesecake filling it’s delicious oh wait till you try it so now that.


I’ve given that a head start, I’m going to add in my ricotta and make sure it’s whole milk it does make a difference it holds a lot better because there’s no flour in here to hold it so,you’re kind of dependent you’re letting the eggs and the cream and the ricotta be what’s going to pretty much hold this whole thing together and now patiently just mix it all and that’s absolutely perfect all.I’m going to do is just pour this into my prepared pan and this is going to go into your preheated oven 350 for about 40 to 45 minutes.you’re looking for the edges to be a lightly golden brown color and the edges will be set but the middle will just be a little wobbly which is the perfect perfect consistency for this and then.you’re going to let it cool for about an hour and I’ll show you what to do as far as the topping comes the best part my ricotta pie baked for about 55 minutes it took a little longer for me.

5I had extra things in the oven and when you do that the temperature drops so make sure you keep an eye out on that but you’re just looking forward to be a lightly golden brown the center a little darker on the outside and like I said one attacked the edges should just be set but the inside should just still be very jiggly because it will set as it cools. I’ve let it cool for about an hour so,it’s now up to room temperature at this point we’re gonna make the filling or the topping. I should say in this little saucepan well first of all let’s go over the ingredients all. we what I’ve got here is a can of crushed pineapple in there juice and I have drained it but I’ve reserved a half a cup of the juice because that’s going to help make the sauce you’re going to need some cornstarch sugar the preserved lemon that we use the zest stuff now.we’re going to use the juice and of course you crushed pineapple so in this little saucepan.


I’m going to pretty much mix all of my ingredients together besides the pineapple so it’s the sugar the pineapple juice the cornstarch and I’m just going to juice the lemon and I’ll juice it over my fingers so,I can catch all the little seeds just mix everything together well that almost went flying now.I’m going to just cook this over medium heat for just a few minutes or until the mixture it gets nice and thick that looks perfect it looks so so cool doesn’t it but that’s what’s going to help everything set really really well after that I’m going to drain in I’m going to put in my drink pineapple and just mix everything together to make sure everything is just well combined now just take this luscious mixture here and spread it evenly over the top ah smells so delicious and it’s going to be really delicious.