How to make it

  • Preheat oven to 350.
  • To make pie: Spread the butter over the bottom and sides of a 9 inch springform pan. Add the crumbs, turning the pan to coat the bottom and sides. Set aside.
  • In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth. Scrape the mixture into the prepared pan. Bake for 50 minutes, or until the pie is set around the edges but still slightly soft in the center. Transfer to a wire rack to cool.
  • To make the topping: Drain the pineapple well, reserving 1/2 cup of the syrup. Set aside.
  • In a medium saucepan, stir together the sugar and cornstarch. Stir in the reserved 1/2 cup pineapple syrup and the lemon juice. Cook over medium heat, stirring constantly, just until thickened, about 1 minute. Add the drained pineapple and stir to combine. Remove from heat; set aside to cool slightly.
  • To serve, spread the pineapple mixture over the pie. Cover and refrigerate at least 1 to 2 hours before serving.
  • Enjoy!

People Who Like This Dish 4
Reviews & Comments 2

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  • jaki44 4 years ago
    Thanks for the kind comments, Joyce. It takes a little time to make but I've been very pleased whenever I make it.
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  • 22566 4 years ago
    Thank-you for this wonderful sounding pie.

    Have printed it out,and,shall try very soon.

    Wishing you a good week.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag

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