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Fresh Pineapple Ricotta Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.0156
Energy (kCal)1584.03
Carbohydrates (g)169.0144
Total fats (g)90.4308
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shell: | 2. Heat oven to 350ºF. | 3. Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling. | 4. Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan. | 5. Bake for 10 minutes. Cool completely. | 6. Filling: | 7. Stir together ricotta & sugar. | 8. Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture. | 9. In a small bowl, whip cream & confectioners' sugar until stiff peaks form. | 10. Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture. | 11. Gently scrape filling into cooled cookie crust, mounding in the center. | 12. Garnish with reserved pineapple & coarsely crushed cookie. | 13. Freeze 6 hours or overnight. | 14. To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stella doro almond toast cooky 1 package - - - -
    sugar 2 tablespoons 402.99 100.79799999999999 0.0 0.0
    butter 4 tablespoons unsalted melted 342.0 15.714 10.686 28.8
    ricotta cheese 3/4 cup 323.64 5.6544 20.9436 24.1428
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    pineapple 2 cups chopped 165.0 43.29600000000001 1.7819999999999998 0.396
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    confectioner ' sugar 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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