Ricotta and Pineapple Pie 🥧

Ricotta and Pineapple Pie Ingredients: - 200g (7.05 oz) milk arrowroot biscuits (or graham crackers) - 120g (4.23 oz) melted butter (plus a little extra for greasing the tin) - 140g (4.94 oz) sugar - 20g (0.71 oz) cornflour (cornstarch) - 400g (14.11 oz) ricotta - 2 eggs - 120g (4.23 oz) cream - zest of a lemon - 1 tbsp (or 15g) vanilla extract - 1 small pineapple, diced - 4 tbsp brown sugar - 10g (0.35 oz) cornflour (cornstarch) Method: 1. To make the base, place the biscuits into a food processor and blitz until fine crumbs. Stream in the melted butter and blitz until well incorporated. 2. Press the biscuit and butter mixture into a 25cm (9.84 inches) pie tin, ensuring it covers the bottom and sides evenly. Place the tin into the fridge to cool for 20 minutes. 3. In a mixing bowl, whisk together the sugar and cornflour. Then add the ricotta, cream, vanilla, lemon zest, and eggs. Whisk until the mixture is homogeneous. 4. Pour the creamy ricotta mixture into the pie tin and bake at 180°C (350°F) for 45 minutes. 5. Remove the pie from the oven and place it on a cooling rack to cool to room temperature. 6. For the pineapple topping, add the pineapple and brown sugar to a pot over medium-high heat. Cook for 10 minutes, stirring often. 7. Mix the cornflour with about the same amount of water until smooth. While the pineapple is still on the heat, pour in the cornflour mixture and mix well. Cook for a further 2 minutes, then turn off the heat and let it sit for 10 minutes. 8. Spoon the cooked pineapple onto the top of the room-temperature pie. Place it in the fridge for at least 3 hours (overnight is better) to cool completely before slicing and serving. #cooking #pie #dessert #howto #asmr #foryou #cookingrecipes #pineapple #ricotta #viral #food #shorts