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Fresh Pineapple Ricotta Pie

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“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? ;-)”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Shell:
  2. Heat oven to 350ºF.
  3. 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.
  4. Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
  5. Bake for 10 minutes. Cool completely.
  6. Filling:
  7. Stir together ricotta & sugar.
  8. Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
  9. In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
  10. Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
  11. Gently scrape filling into cooled cookie crust, mounding in the center.
  12. Garnish with reserved pineapple & coarsely crushed cookie.
  13. Freeze 6 hours or overnight.
  14. To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.

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