Fresh Pineapple Semifreddo Pie

Fresh Pineapple Semifreddo Pie
Servings: 8 Prep 20 mins Freeze 6 hrs Bake 350°F 10 mins


  • 1 package (6.6 ounces) almond toast cookies, such as Stella Doro
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup ricotta cheese
  • 1/2 cup granulated sugar
  • 1 container (16 ounces) ripe, fresh pineapple chunks, coarsely chopped
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Make It


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.


2. 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.

3. 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.

4. To garnish, sprinkle reserved pineapple and coarsely crushed cookie over filling. Freeze 6 hours or overnight.

5. To serve, remove pie from freezer and place in refrigerator 15 to 20 minutes for easy cutting.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 384, Fat, total (g): 22, chol. (mg): 90, sat. fat (g): 12, carb. (g): 42, fiber (g): 1, pro. (g): 5, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.