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Ricotta Pie With Pineapple Topping: A Slice of Sunshine

My Nonna Emilia, a whirlwind of flour and fragrant herbs, had a remedy for every kind of day. A thunderstorm rolling in? She’d whip up a batch of her famous biscotti. A scraped knee? A smear of honey and a warm hug. And on those sweltering summer afternoons, when the air hung thick and heavy, she’d present us with a slice of this very pie – a cool, creamy ricotta filling topped with a bright, tangy pineapple mixture. One bite, and the world felt a little lighter, a little sweeter, a little more like Nonna was wrapping you in one of her comforting embraces.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 4 hours 10 minutes (includes chilling time)
Servings: 8
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

CRUST

1 tablespoon softened butter
½ cup fine graham cracker crumbs, plus 2 tablespoons fine graham cracker crumbs
2 tablespoons sugar (optional)

RICOTTA FILLING

½ cup sugar (add a couple more tablespoons if you prefer a sweeter filling)
2 tablespoons cornstarch
1 (15 ounce) container ricotta cheese
2 large eggs
½ cup whipping cream (unwhipped)
1 teaspoon grated lemon zest
2 teaspoons vanilla

PINEAPPLE TOPPING

1 (20 ounce) can sweetened crushed pineapple
¼ cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice

Equipment Needed

9-inch pie pan
Large bowl
Electric mixer or whisk
Fine mesh strainer
Medium saucepan
Wire rack
Plastic wrap

Instructions

Preheat your oven to 350°F (175°C). It’s crucial to have an accurate oven temperature for even baking.
Prepare a 9-inch pie pan. A glass or ceramic pie pan works best for even heat distribution.
For the crust: Spread the 1 tablespoon of softened butter evenly over the bottom of the pie dish. Make sure to get it into all the nooks and crannies.
Sprinkle the ½ cup plus 2 tablespoons of graham cracker crumbs over the butter. Turn the pan to coat the bottom and sides. If you are using the optional sugar, mix it with the graham cracker crumbs first before sprinkling. Press the crumbs lightly against the bottom and sides of the pan to create a uniform crust.
For the ricotta filling: In a large bowl, stir together the ½ cup sugar and 2 tablespoons of cornstarch. The cornstarch will help thicken the filling and prevent it from becoming watery.
Add the ricotta cheese, eggs, whipping cream, lemon zest, and vanilla to the bowl. Beat with an electric mixer or whisk until the mixture is smooth and well combined. Be careful not to overmix, as this can make the filling tough.
Pour the ricotta mixture into the prepared graham cracker crust. Distribute the filling evenly.
Bake for about 50 minutes, or until the pie is set around the edges but the center is still slightly soft. A slight jiggle in the very center is okay; it will firm up as it cools. If the crust starts to brown too quickly, you can loosely cover the edges with foil.
Cool the pie to room temperature on a wire rack. This prevents condensation from forming on the bottom of the pie.
To make the pineapple topping: Drain the crushed pineapple over a fine mesh strainer, reserving ½ cup of the juice. This step is crucial for preventing a soggy topping.
In a medium saucepan, stir together the ¼ cup sugar and 1 tablespoon cornstarch. This mixture will act as a thickening agent for the pineapple topping.
Stir in the reserved ½ cup pineapple juice and 2 teaspoons of fresh lemon juice. The lemon juice adds a bright, tangy counterpoint to the sweetness of the pineapple.
Cook over medium heat, stirring constantly, until the mixture thickens (about 1 minute). It should have a glossy, translucent appearance.
Remove from heat and mix in the drained pineapple.
Let the pineapple mixture cool slightly before spreading it evenly over the cooled ricotta pie.
Cover the pie with plastic wrap, pressing it gently onto the surface of the topping to prevent a skin from forming.
Chill for a minimum of 3 hours before serving (or longer). This allows the flavors to meld and the pie to fully set.

Expert Tips & Tricks

For a richer crust: Add a tablespoon of melted butter to the graham cracker crumbs before pressing them into the pie pan.
Prevent cracking: Avoid baking the pie at too high a temperature. Low and slow is the key to a smooth, crack-free ricotta filling. If your oven runs hot, you might want to reduce the temperature by 25°F.
Level up the lemon: For an even more intense lemon flavor, add a few drops of pure lemon extract to the ricotta filling.
Make ahead: The pie can be made a day in advance and stored in the refrigerator. Just be sure to keep it well covered.
The pineapple topping can be doubled and used for topping cheesecakes as well.

Serving & Storage Suggestions

Serve the ricotta pie chilled. A dollop of whipped cream or a sprinkle of toasted coconut flakes would make a lovely addition.

Leftover pie should be stored in the refrigerator, tightly covered, for up to 3 days. While freezing is not recommended (as the texture of the ricotta may change), the pie will maintain its delicious flavor for a few days when properly chilled.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349 kcal	–
Calories from Fat	144 g	42%
Total Fat	16.1 g	24%
Saturated Fat	9.4 g	47%
Cholesterol	105.3 mg	35%
Sodium	120.7 mg	5%
Total Carbohydrate	43.3 g	14%
Dietary Fiber	0.8 g	3%
Sugars	33.2 g	132%
Protein	8.8 g	17%

Variations & Substitutions

Gluten-free crust: Use gluten-free graham crackers or make a simple almond flour crust.
Lower-sugar option: Reduce the amount of sugar in the filling and topping. You can also use a sugar substitute like stevia or erythritol.
Spice it up: Add a pinch of cinnamon or nutmeg to the ricotta filling for a warm, comforting flavor.
Berry twist: Substitute the pineapple topping with a mixed berry compote.
Citrus explosion: Use orange zest instead of lemon zest for a different citrus note.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made graham cracker crust?
A: Yes, you can definitely use a store-bought graham cracker crust to save time. Just make sure it’s a 9-inch crust.

Q: Why is my ricotta filling lumpy?
A: Ensure the ricotta is smooth before mixing. You can also use a blender or food processor to achieve a perfectly smooth texture.

Q: Can I use low-fat ricotta cheese?
A: Yes, but keep in mind that the texture of the pie may be slightly different. Full-fat ricotta will result in a creamier, richer filling.

Q: How do I prevent the crust from burning?
A: If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil during the last 15-20 minutes of baking.

Q: How long does the pie need to chill?
A: A minimum of 3 hours is recommended for the pie to fully set and for the flavors to meld. However, chilling it overnight is even better!

Final Thoughts

This Ricotta Pie with Pineapple Topping is more than just a dessert; it’s a taste of sunshine, a memory of simpler times, and a celebration of fresh, vibrant flavors. It’s the kind of pie that brings people together, sparking conversations and creating lasting memories. So, gather your ingredients, preheat your oven, and prepare to be transported to a place of pure culinary bliss. Don’t hesitate to experiment with variations to make it your own, and most importantly, share your creations and experiences with others. Buon appetito!

Ricotta Pie With Pineapple Topping Recipe