- 1 can crushed pineapple
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 3 0z. pkg. cream cheese
- 1/2 pint Ricotta cheese
- 1 tablespoon dark rum (optional)
- 1 egg
- 1/4 cup sugar
- 1 unbaked 9-inch pie shell
- 1 9 inch pie crust cut into lattice strips
Preheat oven to 425°F.
In a saucepan, combine cornstarch with 1/2 cup sugar and pineapple.
Heat until mixture reaches a boil and has thickened slightly. Remove from heat and set aside.
In the bowl of an electric mixer on low speed, beat Ricotta cheese, cream cheese with the egg and 1/4 cup sugar until mixture is smooth.
Pour into pie shell.
Spread pineapple mixture over top of Ricotta in pie.
Cut the second pie crust into strips 1 1/2 inches wide and arrange strips over the top of pie in a lattice fashion.
Brush the top of the crust with a tablespoon of milk which has been beaten with the yolk of 1 egg to make a golden and shiny crust.
Bake pie at 425°F for 15 minutes. Reduce heat to 375°F and bake for another 25 minutes.
Chill pie for several hours before serving.