Italian Sweet Ricotta Pie (Reduced Sugar) - cooking recipe

Ingredients

3 eggs
1 cup Splenda sugar substitute, granulated (or Nature Sweet, preferred)
1 cup half-and-half cream (do not use fat free version as it has starch and gums)
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 lb ricotta cheese (POLLY-O original or part skim milk is best supermarket brand, don't save a dollar and buy inferior c)
1 cup canned crushed pineapple, well drained and squeezed of moisture
ground cinnamon, to dust

Preparation

Blend eggs with Nature Sweet, beat in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust. Dust with cinnamon.
Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling slightly puffs, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
Remove from the oven and let cool on a rack. Serve at room temperature or chilled.