PINEAPPLE RICOTTA PIE

PINEAPPLE RICOTTA PIE ..a great pie recipe to try !

INGREDIENTS

• 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

INSTRUCTIONS
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.

lemon-cream-cheese-pie.

CINNAMON-PUMPKIN CHEESECAKE PIE

CINNAMON-PUMPKIN CHEESECAKE PIE....a nice pie recipes to try !

Pâte Sucre (sweet pie crust)
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.

INGREDIENTS
Filling:

• 2 (3 oz.) pkg. cream cheese, softened
• 18 oz. container fresh ricotta cheese
• 1 (16 oz.) can solid pack plain pumpkin
• 2 large eggs
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons grated orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg

INSTRUCTIONS
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack.

INGREDIENTS
Topping:

• 1/4 cup orange marmalade
• 1/2 cup heavy cream
• 2 tablespoons confectioners sugar
• 1 tablespoon grated orange peel
• 1 tablespoon orange flavored liqueur, optional
• 2 naval oranges, cut into thin wedges
• fresh mint leaves, optional

INSTRUCTIONS
Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and
orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired. The pie recipe is ready...enjoy the pie !
pineapple-ricotta-pie.

MAGNOLIA PIE

MAGNOLIA PIE (BUTTERMILK PIE) ...a nice pie recipe...try it ! Delicious !

INGREDIENTS

• 2 cups sugar
• 1 stick butter, room temperature
• 4 tablespoons flour
• 3 eggs, slightly beaten
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla
• 1 unbaked 9-inch pie shell

INSTRUCTIONS
In large bowl cream together sugar, butter and flour. Add eggs,buttermilk and vanilla.
Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until knife inserted in center comes out clean.
Cool and the pie recipe is ready to serve....nice one !
cinnamon-pumpkin-cheesecake-pie