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Ricotta Pie

Ricotta Pie
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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.


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


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.

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