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Pineapple Ricotta Pie


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 425F.

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 425F for 15 minutes. Reduce heat to 375F and bake for another 25 minutes.

Chill pie for several hours before serving.

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