Tasty Planner - Recipe - Easter Ricotta Pie by Bethhoward

Instructions

For the filling, place the ricotta in one strainer and the pineapple in another for at least 1-1/2 hours, or preferably overnight. Discard the liquids. This will create a thicker pie filling and keep the crust crispier. Add the ricotta to a large mixing bowl, and beat it smooth with a rubber spatula. Beat in the heavy cream, sugar, cornstarch, and vanilla. Beat in the eggs, making sure the texture is smooth. Finally, stir in the pineapple.

When you are ready to bake, set a rack in the lower third of the oven and preheat to 425 degrees.

Remove the dough from the refrigerator and gently knead it on a floured surface until it is smooth and malleable. Roll the dough into a 10-inch disk.

Coat the pie plate with cooking spray. Transfer the dough to the prepared plate and press well into the bottom and sides of the plate. Use the back of a knife to remove the excess dough at the rim of the plate. Create a crust by pinching the dough between your thumb and forefinger.

When you are ready to bake the pie, place the pie plate on the oven rack, then pour the filling inside the pie crust. (Mom’s sage advice for not spilling the filling.) Pour right to the top of the pie plate leaving just a bit of room for the filling to puff up. Sprinkle the top of the pie with ground cinnamon. If you have some extra filling left over as I did, you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions. Or you can simply discard.

Bake the pie at 425 for 15 minutes, then lower the heat to 350 degrees and bake another 25-35 minutes. The filling should be slightly puffed and golden and “set,” meaning it should be firm not jiggly when you gently move the pie plate. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.