Ricotta- Pineapple Pie With A Pecan Crust

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1 1/2 cups plus 2 tablespoons finely ground pecans (7 to 8 ounces)

2 tablespoons butter, cut into small pieces, at room temperature

1 1/2 cups part-skim ricotta cheese

3/4 cup cooked rice

2 tablespoons frozen pineapple-orange juice concentrate

1 can (8 ounces) juice-packed crushed pineapple, drained

1 tablespoon honey

1 teaspoon grated orange zest

1 teaspoon vanilla extract

1/8 teaspoon cinnamon

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