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Preheat the oven to 350 degrees. Spread the butter over the bottom and sides of a 9-inch pie pan or springform pan. Add the graham crackers crumbs, turning pan to coat the bottom and sides.
In a large bowl, stir together the sugar and cornstarch. Add ricotta, eggs, cream, lemon zest, and vanilla and beat until smooth. Pour the mixture into prepared pan.
Bake for 50 minutes or until the pie is set around the edges but the center is still slightly soft. Cool to room temperature on a wire rack.
To make the topping, drain pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, stir together the sugar and cornstarch. Stir in the 1/2 cup pineapple juice and the lemon juice. Cook, until thickened, about 1 minute. Add pineapple. Remove from the heat and let cool lightly.
Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.
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