Sunday, January 29, 2012

Culinary Capers Ingredient of the Week: Pineapple

Yes, I own The Sopranos Family Cookbook.

I used to cook from it way back in the day. I would make the baked ziti and the ricotta-pineapple pie. I took the Culinary Capers pineapple challenge as an opportunity to revisit this old favorite.

You can find the ricotta-pineapple pie recipe in the "Carmela" section.
But just in case you don't have this book lying around... I will type it out for you.

Ricotta-Pineapple Pie
from The Sopranos Family Cookbook

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 teaspoon grated lemon zest
1 teaspoon vanilla extract

For the Topping
One 20-ounce can crushed pineapple in syrup
1/4 cup sugar
1 Tablespoon cornstarch
2 teaspoons fresh lemon juice

  • Preheat the oven to 350˚F. 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.
  • 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.
  • 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.
  • 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 and stir over medium heat until thickened, about 4 minutes. 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.

1/4 cup graham cracker crumbs.
Lemon zest.
Bada bing!

Yous ah bettah make ah this pie!

 Just kidding, I don't care if you make it.
I just wanted to say "yous."

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