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Ricotta-Pineapple Pie

Day 13: “The Sopranos: Family Cookbook

January 13, 2011

Isn’t this fun….a Sopranos cookbook?  Who knew that they had time to write a cookbook between all the action!  But I do know that Italians know how to create great family meals.  Not sure if there is much of an audience outside of the fans of the show, but the cookbook does come in a Kindle version….the demand must be out there.  The cookbook is full of pictures but also has interviews of the stars of the show (sometimes in character).

TIhe Ruling:  quickly found what I wanted to cook, a Ricotta Pineapple Pie.  The boys love desserts and I love easy desserts.  The recipe was very simple to make.  I felt like I was eating cheesecake minus the high calorie cream cheese.  It also was not as sweet as a cheesecake is.  This was so good even our dog enjoyed it (he has some amazing jumping skills!).  My oldest liked this so much he would like me to make it again today.  My husband liked it so much he wanted 3 pieces of it.  I really think you could top this with any sort of nice jam as well….I have a fig jam that I think would taste great on this.

Ricotta-Pineapple Pie, page 61


  • 1 tablespoon unsalted butter, softened
  • 1/4 cup fine graham cracker crumbs
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • One 15-ounce container ricotta
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tsp. grated lemon zest
  • 1 tsp. vanilla extract

For the Topping

  • One 20-ounce can crushed pineapple in syrup
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 2 tsp. fresh lemon juice


  1. Preheat the oven to 350 degrees.  SPread the butter over the bottom and sides of a 9 inch pie pan or springform pan.  Add the crumbs, turning the pan to coat the bottom and sides.
  2. In a large bowl, stir together the sugar and cornstarch.  Add the ricotta, eggs, cream, lemon zest, and vanilla and beat until smooth.  Pour the mixture into the prepared pan.
  3. Bake for 50 minutes, or until the pie is set around the edges but the center is still slightly soft.  Cool to room temperature on a wire rack.
  4. To make the topping, drain the pineapple well, reserving 1/2 cup of the liquid.  In a medium saucepan, stir together the sugar and cornstarch.  Stir in the 1/2 cup pineapple juice and the lemon juice.  Cook, stirring, until thickened, about 1 minute.  Add the pineapple.  Remove from the heat and let cool slightly.
  5. Spread the pineapple mixture over the pie.  Cover and chill for at least 1 hour before serving.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com


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