Ricotta Pie with Pineapple Topping
Indulge in the luscious fusion of sweet and creamy flavors with this Ricotta Pie with Pineapple Topping, a delightful dessert perfect for any occasion. Featuring a buttery homemade crust, the creamy ricotta filling is lightly sweetened and flavored with vanilla and lemon zest for a touch of brightness. The standout element is the vibrant pineapple topping, made from crushed pineapple and thickened to perfection—it adds a tropical flair that perfectly balances the rich, velvety filling. Quick to assemble and refrigerator-friendly, this dessert is a fantastic make-ahead option for gatherings or a refreshing treat after dinner. With its golden crust, silky ricotta base, and juicy pineapple finish, this pie is sure to turn heads and please every palate.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar (for crust)
- 0.5 cups unsalted butter, cold and cubed
- 1 egg
- 16 ounces ricotta cheese, whole milk
- 0.75 cups granulated sugar (for filling)
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup crushed pineapple, canned, drained
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set it aside.
In a mixing bowl, combine the all-purpose flour and 2 tablespoons of granulated sugar for the crust. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the egg to the mixture and gently knead until it forms a dough. Roll the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 15 minutes.
Once chilled, roll out the dough on a floured surface to fit the pie dish. Gently press it into the dish and trim off any excess dough. Poke a few holes in the base with a fork to prevent bubbling.
In a large mixing bowl, blend the ricotta cheese, 3/4 cup of sugar, eggs, vanilla extract, and lemon zest until smooth. Pour this mixture into the prepared crust.
Bake the pie in the preheated oven for 50–55 minutes, or until the filling is set and slightly golden on top. Remove from the oven and let it cool completely.
Meanwhile, prepare the pineapple topping. In a small saucepan, combine the crushed pineapple, cornstarch, and 2 tablespoons of sugar. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow it to cool.
Once the pie has cooled, spread the pineapple topping evenly over the surface. Cover and refrigerate for at least 1 hour before serving.
Slice the pie into 8 pieces, serve chilled, and enjoy!
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 231.3 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1133 mg | 87% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1223 mg | 26% | |
*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.
