FRESH PINEAPPLE RICOTTA PIE
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? ;-)
Provided by SusieQusie
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Shell:.
- Heat oven to 350ºF.
- 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.
- Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
- Bake for 10 minutes. Cool completely.
- Filling:.
- Stir together ricotta & sugar.
- Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
- In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
- Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
- Gently scrape filling into cooled cookie crust, mounding in the center.
- Garnish with reserved pineapple & coarsely crushed cookie.
- Freeze 6 hours or overnight.
- To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.
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