Pineapple Semifreddo Pie

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 5/8 ounces stella d' oro cookies
• 2 tablespoons sugar
• 4 tablespoons butter (melted)
• 3/4 cup ricotta cheese
• 1/2 cup sugar
• 16 ounces pineapple chunks (coarsely chopped)
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar

Recipe

• 1 shell: heat oven to 350 degrees.
• 2 remove 1 cookie and coarsely crush. set aside.
• 3 place remaining cooies in a food processor and pulse to make fine crumbs. reserve 1/2 cup for filling.
• 4 in a bowl, combine remaining crumbs and sugar. stir in butter. spread mixture over the bottom and up the sides of a 9 inch pie plate.
• 5 bake for 10 minutes. cool completely.
• 6 filling: in a large bowl, stir together ricotta cheese and sugar. set aside 1/4 cup of the pineapple for garnish. stir remaining pineapple into cheese mixture.
• 7 in another bowl, beat together cream and confectioner's sugar until stiff. add to pineapple mixture and gently fold until just combined. fold 1/2 cup reserved cookie crumbs into pineapple mixture. plave into pie shell, mounding the filling.
• 8 to garnish, sprinkle reserved pineapple and coarsely crushed cookie over filling. freeze 6 hours or overnite.
• 9 to serve, remove pie from freezer and place in fridge 15 to 20 minutes for easy cutting.