Fresh Pineapple Ricotta Pie
Indulge in the tropical elegance of Fresh Pineapple Ricotta Pie, a luscious dessert that combines creamy, tangy ricotta and cream cheese with the vibrant sweetness of fresh pineapple. Nestled in a buttery graham cracker crust, this pie offers a perfectly balanced bite that’s light yet indulgent. Accentuated with a hint of zesty lemon and vanilla, the velvety filling is baked to perfection, creating a dessert that’s both refreshing and satisfying. Easy to prepare and ideal for summer gatherings or any special occasion, this chilled treat delivers a slice of sunshine with every forkful. Whether served plain or garnished with whipped cream and extra pineapple, this creamy pineapple pie is a showstopper worth savoring.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2 cups Fresh pineapple, finely diced
- 1.5 cups Ricotta cheese
- 4 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
While the crust is cooling, drain the diced fresh pineapple using a fine mesh strainer to remove as much excess juice as possible. Set aside.
In a large mixing bowl, combine the ricotta cheese, softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest.
Gently fold the drained pineapple into the cheese mixture until evenly distributed.
Pour the filling into the prepared pie crust, spreading it out evenly.
Bake the pie in the preheated oven for 40-50 minutes, or until the center is set and the edges are slightly golden.
Remove the pie from the oven and let it cool to room temperature. Once cool, refrigerate for at least 3 hours to allow the filling to firm up.
Slice and serve chilled. Optionally, garnish with whipped cream, extra pineapple pieces, or a sprinkling of lime zest for a tropical touch.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 181.3 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1860 mg | 143% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1447 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
