Carm'S Pineapple Ricotta Pie - cooking recipe

Ingredients

1 refrigerated pie crust
1 1/2 lbs ricotta cheese
6 eggs, separated
1/2 cup sugar
1/2 teaspoon lemon zest
2 teaspoons lemon juice
8 ounces canned pineapple, crushed, well drained
1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.
Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
Combine ricotta, yolks, and sugar. Beat until lemon colored.
Add lemon zest, juice, pineapple and vanilla.
In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
Pour mixture into the prepared pie shell.
Bake at 350 degrees for 45 to 50 minutes.
Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.