Fresh Pineapple Ricotta Pie

• Shell
• 1 (6 5/8 ounce) package Stella Doro almond toast cookies
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• Filling
• 3/4 cup ricotta cheese
• 1/2 cup sugar
• 2 cups fresh pineapple, coarsely chopped
• 1 cup whipping cream
• 2 tablespoons confectioners' sugar

1. Shell:
2. Heat oven to 350u0b0F.
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.

shell, cookies, sugar, unsalted butter, filling, ricotta cheese, sugar, fresh pineapple, whipping cream, sugar

Taken from www.food.com/recipe/fresh-pineapple-ricotta-pie-170384 (may not work)