Pineapple Ricotta Pie- Italian Style

• 1 (20 ounce) can crushed pineapple
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1 cup ricotta cheese
• 3 ounces cream cheese
• 1 egg
• 1 tablespoon rum (optional)
• 1/4 cup sugar
• 2 pie crusts, unbaked
• 1 egg
• 1 tablespoon milk

1. Preheat oven to 425u0b0F.
2. In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
3. In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
4. Pour into pie shell.
5. Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
6. Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
7. Mix remaining egg and milk in small bowl.
8. Brush egg/milk mixture over top of pie.
9. Bake in 425u0b0F oven for 15 minutes.
10. After 15 minutes, turn heat down to 375u0b0F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
11. Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
12. Enjoy!

pineapple, cornstarch, sugar, ricotta cheese, cream cheese, egg, rum, sugar, pie crusts, egg, milk

Taken from www.food.com/recipe/pineapple-ricotta-pie-italian-style-365574 (may not work)