Piña Colada Ricotta Pie

Totally love this one! Even my housemates who don't like pineapple liked this one.

INGREDIENTS

* 1 can crushed pineapple

* 2 tablespoons cornstarch (or 4 tablespoons flour)

* 1/2 cup sugar

* 1 3 0z. pkg. cream cheese

* 1/2 pint Ricotta cheese (I used more)

* Unsweetened coconut flakes

* Coconut extract

* 1 tablespoon dark rum (optional, but you totally should use it)

* 1 egg

* 1/4 cup sugar

* 1 unbaked 9-inch pie shell

* 1 9 inch pie crust cut into lattice strips

INSTRUCTIONS

Preheat oven to 425°F. In a saucepan, combine cornstarch with 1/2 cup sugar and pineapple. Heat until mixture reaches a boil and has thickened slightly. Add rum. Remove from heat and set aside. In the bowl of an electric mixer on low speed, beat Ricotta cheese, coconut flakes, coconut extract, 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 mixture 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. If you want to. Not necessary. Bake pie at 425°F for 15 minutes. Reduce heat to 375°F and bake for another 25 minutes. I baked mine a little longer.

Chill pie for several hours before serving. You kind of have to.

Glazed Pineapple Pie

Chris and I made this amazing pie together. It was his idea to add lemon zest to the crust. Yum! I know the picture is a total cop out but we ate the pie too fast to take a picture.

Ingredients:

* 1 can (20 ounces) crushed pineapple
* Pastry for double-crust pie (9 inches)
* 3/4 cup flaked coconut
* 1 cup sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon lemon juice
* 1 tablespoon butter, melted



Glaze:
* 1/2 cup confectioners' sugar
* 1/4 teaspoon rum or vanilla extract

Directions:
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. When making the dough use mom's recipe but add the zest of two lemons to the mix. Line a 9-in. pie plate with pie dough; trim dough even with edge of plate. Sprinkle with coconut.
In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired.
Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.
In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.