Monday, November 17, 2014

Soprano's Ricotta Pie

For some reason I had it in my head to make an easy type ricotta pie.  Whether it was while browsing thru magazines or whatever I decided to scout the web and I came across this recipe(Soprano's Ricotta Pie), do you remember them? that really appealed to me. *I have another ricotta cake and pineapple squares type dessert but they are a bit more time consuming so I wanted to make something a little easier for us busy foodies.  I think you'd agree! 

The recipe seemed easy enough and I did need something sweet for my hubby this weekend so we'll see what he thinks.  I put it together in a flash and although you have to thicken the pineapple it really was not a big deal.  It actually turned out to be a breeze to do.  I don't try to fool you ever so I'm telling you when you can combine several ingredients with little work and all at the same time; I find that easy and you will too!  It's baking as I write so I'll let you know his opinion when it cools and I serve it.   Enjoy!

This was an excellent recipe.  Light with just the right amount of sweet.  I was thinking of putting the filling in a graham cracker crust instead of the light amount that the recipe called for and I am happy that I didn't.  It baked perfectly and you actually got to taste the center without too much crust.  My hubby and I loved it. Cheesecake like but lighter if that makes sense. :).  Thanksgiving Dessert? YES
1 T unsalted butter melted(I only had salted and used it)
1/4 cup graham cracker crumbs

Note: Pineapple is added to top after pie is baked and cooled slightly

You can easily top this with a little whipped cream.

1/2 cup sugar
2 T cornstarch
1-15 oz. Ricotta Cheese
2 large eggs
1/2 cup heavy cream
1 T. grated lemon zest
1 tsp. vanilla

Topping 1-20 oz. crushed pineapple in syrup
1/4 cup sugar
1 T cornstarch
2 tsp. lemon juice

Preheat oven to 350 degrees

Spread butter over the bottom and sides of a pie pan or springform pan.  I used a quiche pan just because.
Add the crumbs and turn pan from side to side to coat bottom and sides evenly.

In a large mixing bowl place cornstarch and sugar, add ricotta, eggs, cream, lemon zest and vanilla.  Beat until smooth. Pour into graham cracker coated pan.

Bake 350 for 50 minutes or until the pie is set around the edges but center is still slightly soft.

Cook to room temperature on rack.

Spread pineapple mixture on pie and refrigerate at least one hour or more.


Recipe courtesy of

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