Monday, February 22, 2010

Italian Ricotta Pie

This is a recipe from Foodblogga that I've been wanting to try for a long time but never had the audience. I followed her recipe fairly closely, which is a bit unusual for me but I'm glad I did. It turned out fluffy, sweet and delicious.

You will need for the crust:

1 1/2 cups flour
1/4 cup sugar
1/2 tsp baking powder
3/4 stick salted butter
2 eggs

For the filling:

1 lb whole ricotta cheese, drained
1 cup light cream
1 cup sugar
2 tbsp cornstarch
3 eggs
10 oz crushed pineapple, drained
1/4 teaspoon cinnamon

Using a pastry cutter or food processor with a metal blade, combine the dry ingredients for the crust. Cut in the butter, then add the eggs, being careful not to overmix. Form a ball with the dough once combined and wrap in plastic; refrigerate while you mix the filling or for up to 2 days.

For the filling, combine the ricotta, cream, sugar, cornstarch and vanilla. Add the eggs and finish by adding the pineapple. Set aside and preheat the oven to 425 degrees.

Roll the dough out until the radius is about 10 inches. Grease a 9 inch pie pan and press the dough into it. Pour in the filling and top with a dusting of cinnamon. Bake for 20 minutes at 425, then 30-60 more at 350. Check every ten minutes and once the center is firm, not jiggly, it's ready to come out. Allow to cool and chill before serving.

1 comment:

Anonymous said...

I don't like pineapple. What else do you suggest?