Easter – Chronically Grateful Me by Deborah L. Andio

Easter is my favorite holiday because of the significance it holds for me as a Christian.

It is the day we remember the rising of our Lord and Savior, Jesus Christ. It’s the day he triumphed over the grave, saved us from our sins and gave meaning to our world. Without his rising from the grave, all the rest of it would be meaningless. He triumphed over death and gave us life!

It may seem like the world will never be normal again.

But it will

It’s still a joyous time of the year.

Our savior has risen- Hallelujah

This Joyous Time of Year

May the glory

and the promise

of this joyous time of year

bring peace- health and

happiness to you

and all those you hold most dear.

And may Christ,

Our Risen Savior,

always be there by your side

to bless you

most abundantly

and be your loving guide.

Happy Easter

💕

Deb

Ricotta & Pineapple Pie

Ingredients

* 1 Tbsp Unsalted Butter (soft)

* 1/4 cup fine graham cracker crumbs

* 1/2 cup sugar

* 2 Tbsp cornstarch

* One 15oz container ricotta

* 2 large eggs

* 1/2 cup heavy cream

* 1 Tsp grated lemon zest

* 1 tsp vanilla extract

* TOPPING:

* One 20oz can crushed pineapple in syrup

* 1/4 cup sugar

* 1 Tbsp cornstarch

* 2 Tsp fresh lemon juice

Directions/Steps
1. Preheat the oven to 350F

2. Spread the butter over the bottom and sides of a 9 inch pie pan or spring form pan. Slightly more on the sides and less on the bottom.

3. Add the crumbs – turn the pan to coat the bottom and sides evenly.

4. In a large bowl stir together the cornstarch and sugar.

5. Add the ricotta, eggs, cream, lemon zest and vanilla.

6. Beat until smooth.

7. Pour into the graham cracker prepared pan.

8. Bake for 50 minutes or until the pie is set around the edges but the center is still slightly soft.

9. Cool to room temp on a wire rack.

10. TOPPING:

11. Drain the pineapple well and reserve 1/2 cup of the syrup.

12. In a medium saucepan stir together the sugar and cornstarch.

13. Stir in the 1/2 cup pineapple syrup and the lemon juice.

14. Cook stirring until thickened – about 1 minute.

15. Add the pineapple and stir in.

16. Remove from heat and allow to cool slightly

17. Spread the pineapple mixture on top of the pie.

18. Allow to chill in the fridge for at least one hour or more.

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