1 unbaked 9" pie shell
4 eggs
1/2 pint heavy cream
1/2 cup sugar or to taste
1 tsp. vanilla
1 lb. ricotta cheese
1 can unsweetened pineapple chunks, drained well

Preheat oven to 350°F.

In a blender mix eggs, sugar, cream, vanilla and Ricotta until smooth. Add pineapple chunks. Blend on low for 10 seconds. Pour into crust.

Bake 10 minutes at 350°F. Reduce heat to 325°F. Bake for about 50 minutes or until a knife comes out clean from the center.