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Pineapple Ricotta Pie- Italian Style

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“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!”
1hr 10mins
1 Pie

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. 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.
  3. In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
  4. Pour into pie shell.
  5. Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
  6. Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
  7. Mix remaining egg and milk in small bowl.
  8. Brush egg/milk mixture over top of pie.
  9. Bake in 425°F oven for 15 minutes.
  10. 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".
  11. 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.
  12. Enjoy!

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