Best 4 Pineapple Ricotta Pie Italian Style Recipes
Pineapple ricotta pie is a unique and delicious Italian dessert that combines the flavors of pineapple, ricotta cheese, and sweet pastry. The pie features a crispy crust filled with a creamy ricotta mixture and topped with a layer of pineapple slices. The ricotta filling is made with fresh ricotta cheese, sugar, eggs, and a touch of vanilla extract, while the pineapple topping is made with fresh pineapple slices that are tossed in a sugar glaze. This pie is perfect for any occasion, from a casual gathering to a special celebration.
In this article, you will find two recipes for pineapple ricotta pie: a traditional Italian recipe and a modern version with a few twists. The traditional recipe uses a simple pastry crust made with flour, butter, and water, while the modern version uses a pre-made puff pastry crust for a quicker and easier preparation. Both recipes include step-by-step instructions and helpful tips to ensure that your pie turns out perfect. Whether you are a seasoned baker or a beginner, you will find the perfect pineapple ricotta pie recipe in this article.
PINEAPPLE RICOTTA PIE- ITALIAN STYLE
This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!
Provided by ItalianMomof2
Categories Dessert
Time 1h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
- In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
- Pour into pie shell.
- Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
- Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
- Mix remaining egg and milk in small bowl.
- Brush egg/milk mixture over top of pie.
- Bake in 425°F oven for 15 minutes.
- After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
- Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
- Enjoy!
RICOTTA PINEAPPLE PIE RECIPE - (3.4/5)
Provided by Tufgrlz
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Spread the butter over the bottom and sides of a 9-inch pie pan. Add the crumbs, turning the plate to coat the bottom and sides. In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth. Pour the mixture into the prepared pan. Bake for 50 minutes, or untilt he pie is set around the edges but the center is still slightly soft. Cool to room temperature on a wire rack. To make the topping: drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, stir together the sugar and cornstarch. Stir in the 1/2 cup pineapple syrup and the lemon juice. Cook, stirring, until thickened, about 1 minute. Add the pineapple. Remove from the heat and let cool slightly. Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.
RICOTTA PIE (OLD ITALIAN RECIPE)
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories World Cuisine Recipes European Italian
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
- Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
- Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g
FRESH PINEAPPLE RICOTTA PIE
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. Recipe credit - Family Circle July 12, 2005 issue. I classified this as both Italian & Hawaiian since it seems to cross cultural lines. How about Haw-talian? ;-)
Provided by SusieQusie
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Shell:.
- Heat oven to 350ºF.
- 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.
- Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
- Bake for 10 minutes. Cool completely.
- Filling:.
- Stir together ricotta & sugar.
- Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
- In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
- Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
- Gently scrape filling into cooled cookie crust, mounding in the center.
- Garnish with reserved pineapple & coarsely crushed cookie.
- Freeze 6 hours or overnight.
- To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.
Tips:
- Select ripe pineapple: Use fresh, ripe pineapple for the best flavor and texture. Look for pineapples with a golden-yellow color and a slightly sweet aroma.
- Use high-quality ricotta cheese: Ricotta cheese is the star of this pie, so make sure to use fresh, creamy ricotta. Look for ricotta that is smooth and spreadable, with a mild, slightly tangy flavor.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense pie. Mix the ingredients just until they are combined.
- Bake the pie until the center is set: The pie is done baking when the center is set and a toothpick inserted into the center comes out clean. Be careful not to overbake the pie, as this can result in a dry, crumbly texture.
- Let the pie cool completely before serving: The pie needs time to cool completely before serving, so that the flavors can meld and the texture can set. This will also make it easier to slice the pie.
Conclusion:
This pineapple ricotta pie is a delightful and refreshing dessert that is perfect for any occasion. The combination of sweet pineapple, creamy ricotta cheese, and flaky crust creates a truly special treat. With its easy-to-follow recipe and delicious results, this pie is sure to become a favorite in your home.
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