1 (9-inch) pie shell, homemade or frozen
1/2 cup sugar
2 Tbsp cornstarch
1 (15 oz) container ricotta
2 large eggs
1/2 cup heavy cream
1 tsp lemon zest
1 tsp vanilla extract
For the topping:
4 cups fresh pineapple, cubed (or a 20-oz can crushed pineapple)
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp fresh lemon juice
Pre-heat oven to 350.
If using fresh pineapple, place pineapple chunks in a food processor fitted with a metal blade. Pulse for about 10 – 1 second pulses. Set aside.
To make the filling, combine the sugar and cornstarch in stand mixer fitted with a paddle attachment. Turn mixer on low to combine. Add the ricotta, eggs, heavy cream, lemon zest, and vanilla. Beat until smooth. Pour the mixture into the pie crust. Carefully place into oven and bake for 50 minutes, until the pie is set around the edges but the center is still slightly jiggly. Remove from oven and cool to room temperature on a cooling rack.
To make the topping, drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, combine the sugar and cornstarch. Stir in the reserved pineapple juice and the lemon juice. Cook over medium heat, stirring slightly, until thickened – about 1 minute. Add the pineapple. Remove from the heat and let cool slightly.
Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.
Source: adapted from The Sopranos Family Cookbook