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    SOPRANO'S RICOTTA PIE


    Source of Recipe


    From Episode 21 FULL LEATHER JACKET of THE SOPRANO'S


    Recipe Introduction


    This is the ricotta pie Carmela takes to Joan O'Connell to write Meadow a recommendation into Georgetown.


    List of Ingredients


    • 1 Tbsp Unsalted Butter (soft)
    • 1/4 cup fine graham cracker crumbs
    • 1/2 cup sugar
    • 2 Tbsp cornstarch
    • One 15oz container ricotta
    • 2 large eggs
    • 1/2 cup heavy cream
    • 1 Tsp grated lemon zest
    • 1 tsp vanilla extract
    • TOPPING
    • One 20oz can crushed pineapple in syrup
    • 1/4 cup sugar
    • 1 Tbsp cornstarch
    • 2 Tsp fresh lemon juice


    Instructions


    1. Preheat the oven to 350
    2. Spread the butter over the botom and sides of a 9inch pie pan or springform pan. Slightly more on the sides and less on the bottom.
    3. Add the crumbs - turn the pan to coat the bottom and sides evenly.
    4. In a large bowl stir together the cornstarch and sugar.
    5. Add the ricotta, eggs, cream, lemon zest and vanilla.
    6. Beat until smooth.
    7. Pour into the graham cracker prepared pan.
    8. Bake for 50 mintues or until the pie is set around the edges but the center is still slighly soft.
    9. Cool to room temp on a wire rack.
    10. TOPPING
    11. Drain the pineapple well and reserve 1/2 cup of the syrup.
    12. In a medium sacucepan stri together the sugar and cornstarch.
    13. Stir in the 1/2 cup pineapple syrup and the lemon juice.
    14. Cook stirring until thickened - about 1 minute.
    15. Add the pineapple and stir in.
    16. Remove from heat and allow to cool slightly
    17. Spread the pineapple mixture on top of the pie.
    18. Allow to chill in the frige for at least one hour or more.


 

 

 


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