Ricotta-Pineapple Pie

I’ve been meaning to share this recipe here on the blog for a long time. Oddly, I’d planned on making it this weekend – had all the ingredients in the fridge, waiting. But with the sad news this week, I wanted to make it so I could share it with you guys today.

This is one of the first desserts I made when learning to cook, The Sopranos Family Cookbook being one of the first cookbooks I owned. Needless to say, the show…and it’s anti-hero Tony Soprano, played by beloved James Gandolfini, hold a special place in my heart. Over the years there were so many great moments, and characters. Paulie Walnuts, Janice, Junior, Livia… I still find myself wondering what the characters would be up to today.

If anything, I know this ricotta pineapple pie would be in their lives. Carmella always made it when she wanted to “butter” someone up for a favor. The first time I made it I remember thinking that it was unlike anything I’d ever made before. The ricotta gives it such a unique texture and lightness, and not too sweet. And the pineapple topping is just the right amount of sweetness, with a hint of tart from the addition of fresh lemon juice.

I’ve modified a few things over the years. I like to use fresh pineapple instead of canned. I’ve found it has better flavor, and texture. Also, I use a blind-baked pie crust, as opposed to the graham cracker crust. It holds up better, making pretty slices possible.