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.
So whip the ricotta until it’s very smooth –I use the food processor
then 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 325 about an hour and a half or until the outer edge is golden.
Yummy.
