I made this for Easter and it was awesome! This is a healthier version of my Italian grandmother's traditional Ricotta pie she would make every Easter.
Ingredients:
4 Beaten Eggs
15 oz Ricotta
2 Tbsp Coconut flour
10 Tbsp monk fruit
1 ½ cup evaporated coconut milk, we like Nature’s Charm
¼ cup chopped maraschino cherries, we like Tillen Farms
½ tsp cinnamon 2 tsp vanilla
⅓ cup cooked jasmine rice
⅔ cup Lily’s dark chocolate chips
GF pie crust, we like Wholly Gluten Free
Instructions:
Preheat the oven or 350°. Bake GF pie shell for 7 minutes. Remove and allow to cool. In a medium bowl, mix together eggs, evaporated milk, vanilla, ricotta, coconut flour, monk fruit, and cinnamon until smooth. Fold in cherries, rice, and chocolate chips. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool. Serve with favorite toppings.