Preheat oven to 350 degrees.
Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
Combine ricotta, yolks, and sugar. Beat until lemon colored.
Add lemon zest, juice, pineapple and vanilla.
In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
Pour mixture into the prepared pie shell.
Bake at 350 degrees for 45 to 50 minutes.
Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	369.75 Kcal (1548 kJ)
Calories from fat	193.59 Kcal
		% Daily Value*
Total Fat	21.51g	33%
Cholesterol	166.13mg	55%
Sodium	235.83mg	10%
Potassium	192.72mg	4%
Total Carbs	29.64g	10%
Sugars	11.39g	46%
Dietary Fiber	0.86g	3%
Protein	14.79g	30%
Vitamin C	3mg	5%
Iron	0.9mg	5%
Calcium	202.1mg	20%

Amount Per 100 g
Calories	200.57 Kcal (840 kJ)
Calories from fat	105.02 Kcal
		% Daily Value*
Total Fat	11.67g	33%
Cholesterol	90.12mg	55%
Sodium	127.93mg	10%
Potassium	104.54mg	4%
Total Carbs	16.08g	10%
Sugars	6.18g	46%
Dietary Fiber	0.46g	3%
Protein	8.02g	30%
Vitamin C	1.7mg	5%
Iron	0.5mg	5%
Calcium	109.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium

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