Ricotta Pineapple Pie

I have so many sweet memories from my mother’s kitchen.  At times her vaguely written recipes make it difficult to easily recreate but once I get started, memories begin to take over and the dishes come together almost magically.  I can work my way around my kitchen by the aromas I remember, the sights of how a dish simmered, the feel of a ripe vegetable from my father’s garden or by the taste I recall of a perfectly cooked dish.    

As I made this pie the other day, I caught myself remembering how I use to watch the pineapple sauce bubble and thicken in the saucepan.  And as the aroma filled my kitchen it brought back even more memories.  As a little girl, I thought of this pie more for an adult palate.  What child wouldn’t grab for the cookie tray before a slice of fruit pie?  I guess one good thing about growing older is developing wider interests in foods and flavors. 

Ricotta is used in many Italian desserts; as in cannoli, one of my all time favorite desserts.  The pie is light and just sweet enough with the pineapple topping.  It is best made ahead like a cheesecake to allow time to chill and firm up nicely. Being that I have no children around, I added a shot of Liquor 43 to both the pie filling and topping.  I may be grown up but I still like to have fun!

Ricotta Pineapple Pie

For the crust:

1 tablespoon butter, room temperature

½ cup finely ground graham cracker crumbs

For the filling:

1 15 oz ricotta cheese, I used part skim

2 large eggs

2 tablespoons cornstarch

½ cup heavy cream

1 teaspoon grated lemon zest

1 teaspoon vanilla extract or 1 teaspoon Liquor 43

For the topping:

1 20 oz can crushed pineapple in its own juice – drain well and reserve ½ cup liquid

2-3 tablespoons agave (add to taste)

1 tablespoon cornstarch

2 teaspoons fresh lemon juice

1 tablespoon Liquor 43, optional – if using reduce pineapple juice by 1 tablespoon

Preheat oven to 350 degrees.  Brush butter over the bottom and sides of a 9 inch springform pan or pie plate.  Sprinkle the crumbs over the bottom and sides to coat well. 

In a large mixing bowl, combine the filling ingredients and beat until smooth.  Pour the filling into the prepared pan.  Bake for approximately 50 minutes or until pie is set but center is still slightly jiggly.  Cool on rack.

To make the topping:  In a medium saucepan, add the well drained pineapple and remaining ingredients, except Liquor 43.  Bring to boil, reduce to simmer and gently cook stirring about 2 minutes until thicken.  Remove from heat and stir in Liquor 43 if using.  Allow to cool.

Spread topping over the pie.  Chill several hours or overnight.  Serves 8.

24 thoughts on “Ricotta Pineapple Pie

  1. This Ricotta Pineapple Pie recipe is the most unique pie recipe I’ve seen in a long time. And it also look amazingly delicious. I can’t wait to give this a whirl in my kitchen.

  2. My Italian aunt makes these pineapple ricotta cookies. She’s still in town, I’ll have to see if she’ll give me the reicpe to share and I’ll make her your pineapple ricotta pie for her. This looks so delicous and perfect for summer. I can see this being liked by my boys too.

    I wish I had your style of cooking! I’m still trying to figure out some of my grandpa’s recipes that he never left behind.

    1. I found some recipes that my father left and if your grandpa was anything like my father, his recipes are even harder to decipher!! His English was not that good, so his recipes are very broken!

  3. Ricotta and pineapple–what a combo!! I love both ingredients, so I’m sure this is delicious, and the ricotta has to give it such great texture.

  4. What a creative and beautiful pie!! I just love pineapple but it seems like there aren’t many desserts featuring this beautiful fruit! I’m so glad you shared this recipe! 🙂 The subtle flavor of the ricotta will let the sweetness of the pineapple shine through, and adding a bit of liquor to booze it up is certainly a great idea! 🙂

  5. Linda, I love the idea of using ricotta instead of cream cheese. The pineapple topping is just perfect for this pie.
    Hope you are having a great week 🙂

  6. “Serves 8” …? Well now, that might be pushing it a bit far to be honest! I love pineapple when it’s all cooked down – so sweet and delicious and the pie sounds amazing.

  7. I love the texture of ricotta and its rich protein content. Paired here with the natural sweetness of pineapple, it’s so refreshing looking. Your photos are beautiful by the way – particularly like the second one.

  8. Oh girl I can’t tell you how many memories this pie just brought back to me. Wonderful memories of enjoying a slice with my mom and dad on oour back porch. My mom used to make this for my dad and I all the time. It is one of our favorites. We didn;t use ricotta though so I am definitely going to have to try out your version!

  9. One of my husbands favorite desserts is ricotta pie. If we are at an Italian restaurant and they have it on the menu that is what he will always order. He’ll love this recipe.

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