We always made this at Easter and only at Easter. And all the aunts did too. But it occurs to us that there was no cans of crushed pineapple or fresh pineapple in Tolve. So this must have been added by the aunts here in America. But ricotta pie is definitely an Easter dish.

One pint of ricotta, 1/2 cup of sugar, three eggs and a pinch of salt, a little vanilla and one can of crushed pineapple drained but not squeezed. — I doubled it yesterday and I could have tripped it.

Whip the ricotta until it's very smooth — I use the food processor

Add one egg at a time, then vanilla, then salt

Then after it's all soupy and creamy stir in a bowl with drained pineapple.

Put either in a cooked crust or put in a buttered ceramic or glass dish. At 3:25 about an hour and a half or until the outer edge is golden.