Friday, December 6, 2013

Double Layered Ricotto Pineapple Pie

About Ricotta :

Ricotta (Italian pronunciation: [riˈkotta]) is an Italian whey cheese made from sheep (or cowgoat, or Italian water buffalomilk whey left over from the production of cheese.
Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Thus, ricotta can be eaten by persons with casein intolerance.
Ricotta (literally meaning "recooked") uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.
Like mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also a variety of different cookies that include ricotta as an ingredient.
Ricotta can be beaten smooth and mixed with condiments, such as sugarcinnamonorange flower waterstrawberries, and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo's cassata.
Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan pastiera, one of Italy's many "Easter pies".
Ricotta is also commonly used in savory dishes, including pasta, calzonepizzamanicottilasagne, and ravioli.
It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.
It is often used as a substitute for paneer in the Indian dessert known as Ras Malai. However, paneer is mostly casein protein, similar to Cottage Cheese, while Ricotta is made of all whey protein. Studies suggest that "supplementation with whey protein improves blood pressure and vascular function in overweight and obese individuals".

Serves 8


2 Tbsp of Unsalted Butter at room temperature
1/4 cup of Ground Graham Cracker Crumbs
½ cup of Granulated Sugar
15 oz Container of Whole Milk Ricotta
½ cup of Heavy Cream
¼ tsp of Salt
2 Eggs
1 tsp of Lemon Zest
1 tsp of Vanilla Extract


One 20 oz can of Crushed Pineapple, drained and reserve the syrup
3 Tbsp of Granulated Sugar
1 Tbsp of Corn Starch
1 tsp of Lemon Juice


1) Preheat the oven to 350 degrees. Wrap the outside of a 9” spring form pan with aluminum foil, set side.

2) Brush the butter all over the bottom and sides of the pan, add the crumbs turning the pan to coat the bottom and sides, discard remaining crumbs.

3) In a large bowl, whisk together the eggs, ricotta, sugar, salt, lemon zest, heavy cream and vanilla extract, whisk it all together well so you have a nice smooth mixture and everything is well combined.

4) Pour the mixture into the prepared pan. Place the pan on a baking sheet and bake it for 45 to 50 minutes or until the edges are set but the center is still slightly soft. Cool to room temperature.

5) To make the topping, add the cornstarch, sugar, lemon juice and ½ cup of the reserved pineapple juice in a small saucepan. Cook stirring until the mixture is nice and thick, about 1 to 2 minutes on medium heat.

6) Turn off the heat, stir in the drained pineapple and let it cool slightly.

7) Spread the pineapple mixture on the pie, pop it in the fridge to cool for at least 3 hours, slice and enjoy!

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