Fresh Pineapple Semifreddo Pie

Makes 8
Prep 20 m
Freeze 360 m
Bake 10 m

Ingredients

Shell:

Filling:

Directions

Shell:

  1. 1 of 1 Heat oven to 350 degrees F. Remove 1 cookie and coarsely crush. Set aside for garnish. Place remaining cookies in a food processor and pulse to make fine crumbs. Reserve 1/2 cup for filling. In a medium-size bowl, combine remaining crumbs and sugar. Stir in the melted butter until well combined. Spread mixture over the bottom and up the sides of a 9-inch pie plate. Bake at 350 degrees F for 10 minutes. Cool completely.

Filling:

  1. 1 of 4 In large bowl, stir together ricotta cheese and granulated sugar. Set aside 1/4 cup of the chopped pineapple for garnish. Stir remaining pineapple into cheese mixture.
  2. 2 of 4 In medium-size bowl, beat together cream and confectioners sugar until stiff. Add to pineapple mixture and gently fold until just combined. Fold 1/2 cup reserved cookie crumbs into pineapple mixture. Gently scrape into pie shell, mounding the filling.
  3. 3 of 4 To garnish, sprinkle reserved pineapple and coarsely crushed cookie over filling. Freeze 6 hours or overnight.
  4. 4 of 4 To serve, remove pie from freezer and place in refrigerator 15 to 20 minutes for easy cutting.
Nutrition Information for Fresh Pineapple Semifreddo Pie
Servings Per Recipe: 8
Per Serving: 12 g sat. fat, 90 mg chol., 22 g Fat, total, 42 g carb., 5 g pro., 384 kcal cal., 106 mg sodium, 1 g fiber
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Printed from FamilyCircle.com 09/19/2018