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Easter Sweet Ricotta Pie ~ GF

Nothing screamed Easter in my family growing up quite like a Sweet Ricotta Pie.

A creamy ricotta filing with a hint of lemon is baked inside a sweet Italian pie crust. It is delicious for any occasion.

Check out my latest episode of a taste for all seasons Podcast ~ What is Your Family Recipe? Airs April 7th

Crust Ingredients

3 cups GF all Purpose Flour,( I like Thomas Keller cup4cup)

½ cup coconut sugar, or other sugar (see cooks notes)

½ tsp. baking powder 2 tsp.lemon zest

2 sticks grass fed unsalted butter, cut into small cubes

2 eggs

Ricotta Filling

32 ounces whole milk ricotta

¾ cup coconut sugar, or other ( see cook’s notes)

4 eggs

1 tsp lemon zest & juice

1 tsp ground cinnamon

Equipment : 9” springform pan, or deep dish glass pie pan, parchment paper

Method: Preheat the oven to 375.

Mix the flour, sugar, salt, and lemon zest in a food processor, or stand mixer, until well combined.. Add cubed butter and mix on low -medium speed until butter looks like tiny pebbles.. Do not fully mix the butter in.

Add the eggs, and mix for about 45 seconds, or until the dough starts to form a ball.

Transfer the dough to a work surface dusted with flour.

Roll out the dough into a rough 11 inch circle. Place chilled dough into the pie pan, lined with parchment paper. Fold the edges into the inside of the dough. Press a fork around the edges to create a decorative edge. With a fork, gently poke a few holes in the bottom of the crust, as to not bubble up. While preheating the oven, place crust in the freezer for at least 15 minutes to chill.

Blind bake the crust for 15 minutes. Remove from the oven , and let cool for 15 minutes.

Meanwhile, make the filling. Add strained ricotta to a large bowl and whisk for 30 seconds, until lightened. Add the sugar, eggs, lemon zest, juice, and cinnamon, and whisk together until well combined.

Transfer the filling to cooled pie crust. Bake the pie on a rimmed baking sheet in the middle of the oven for 40-50 minutes. If the crust is browning too quickly, place foil over the pie to protect the edges .

Let it cool on a rack, then place the pie in the refrigerator for at least 2 hours. Serve chilled, or at room temperature. Dust the top with confectioners sugar.

Cooks Note: If using coconut sugar, place the sugar in a spice grinder to create a smooth sugar.

Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.


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