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Hi there! I’m Sharifah Nadia, i'm married to the sweetest husband and mommy to my only precious daughter,Rania and my adorable son , Razin .If you need to find out more, do check out my blog and I've finally made up my mind to blog in whichever language I'm most comfortable with at that point of time - English, Malay or Rojak. Please bear with me... Lots of Love, Nadia

Sunday, February 3, 2013

Ricotta Pineapple Pie

Assalammualaikum , 

haaahhahhahhahhahah it's really funny , sunday rawk both of us ( my sister and i ) have * a lots * of free time doing nothing so we decided to make 2 dessert today .We start with quick one dessert which is Creme Brulee, my favorite french dessert ( other said it from Britain ) , either one perhaps and second dessert is The Ricotta Pineapple Pie .

Honestly it's a bit annoying ( heheh cute way of course ) when my kak ina started to babling (lol ) about * her pineapple pie *, we don;t have time to make it  and as far as i know we can only get Ricotta cheese in Cold Storage ..so there we go ,at last this dessert will be in our tummy in any time soon ..hahahahhahhahhahah ( big laugh ) .

Laura Vitale became our favourite chef i guess, mostly all recipes either from her or Kak Azlita from Masam Manis Blog .

Ingredients .
( we don't have enough Ricotta so we cut off all ingredients to half )
Serves 8 



2 Tbsp of Unsalted Butter at room temperature
1/4 cup of Ground Graham Cracker Crumbs ( i used marie cookies )
 ½ cup of Granulated Sugar ( i used only 1/4 sugar )
15oz Container of Whole Milk Ricotta (
i used only half , so 7.5oz : +- 212gm )
 ½ cup of Heavy Cream ( 1/4 cup of heavy cream )
 ¼ tsp of Salt
2 Eggs
1 tsp of Lemon Zest
1 tsp of Vanilla Extract

Topping:
One 20oz can of Crushed Pineapple, drained and reserve the syrup (i didn;t crushed )

3 Tbsp of Granulated Sugar ( i used only 1 Tbsp sugar )
  1 Tbsp of Corn Starch
1 tsp of Lemon Juice




Process,
1) Preheat the oven to 180  degrees celsius .

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. 


 before bake :) 

after bake

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 !


This will be my favourite pie forever ..Love it .Look at the pie texture ,masyaALLAH beautiful .Thank you  Laura Vitale for the recipes wherever you are .


i can taste sour , sweet and yummy , more extra delicious when u can enjoy your favourite food with your loved one .

  i enjoy mine .Do you ?

Good night . 



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