Pineapple Ricotta Pie
SERVINGS
8 servings scale / convert
INGREDIENTS
1 container ricotta, drained
3 eggs
1 can crushed pineapple
3 tsp. lemon juice
1/2 tsp. vanilla extract
INSTRUCTIONS
Put eggs, pineapple, lemon juice and vanilla into a blender and process until smooth. Mix in ricotta and blend until smooth. Pour into a greased pie plate. Bake at 350°F for 35-40 minutes.
CHEF COMMENTS
I sprinkle "sparkling" sugar over top to add a bit of interest. This can be poured into any crust you like, but I prefer it crustless.
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