Best Gluten-Free Ricotta Pie
This gluten-free lemon ricotta pie is soft, creamy, and perfect for spring baking. It has a silky texture and a hint of lemon flavor. It’s an excellent choice for brunch, Easter, holidays, or an easy everyday treat. Best of all, this ricotta dessert comes together effortlessly and can be made ahead.
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Baked ricotta dessert
This gluten-free ricotta pie recipe is creamy and wonderfully simple to make! It’s super soft with a hint of fresh lemon flavor. A must if you love ricotta desserts! If you’re looking for something more cake-like, be sure to check out my popular gluten-free ricotta cake. It has a fluffier texture and makes a perfect snack or brunch cake.
Made with simple ingredients, this baked ricotta dessert comes together quickly and freezes beautifully, making it ideal for preparing ahead. Serve it plain or top it with fresh berries, seasonal fruit, fruit compote, berry sauce, or a light dusting of powdered sugar. It’s a versatile dessert that’s perfect for brunch, afternoon tea, holidays, or whenever you’re craving something light, creamy, and delicious.
Some NOTES about the main ingredients of this recipe
- Ricotta: the star ingredient. Whole milk ricotta for the creamiest texture and best flavor.
- Butter: cold unsalted butter.
- Eggs: room temperature eggs are better.
- Lemon: fresh lemon zest for a hint of citrus flavor.
How to make gluten-free creamy ricotta pie
For the crust:
Food processor: Place gluten-free all-purpose flour, granulated sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
By hand: Place GF all-purpose flour, powdered sugar, and salt in a medium bowl. Add the diced cold butter and integrate with your fingers or a dough cutter. Add the egg and mix until just beginning to clump.
Take the dough out of the processor and finish joining it. Cover and let it rest in the refrigerator for at least 1 hour
For the filling:
Mix ricotta cheese, sugar, eggs, and lemon zest in a large bowl. Add the sifted flour and cornstarch and mix. Set aside.
Remove the dough from the refrigerator and let it soften for at least 5 minutes. Roll out the dough with a rolling pin on a lightly floured (GF flour) counter and then transfer to a lightly greased 8-inch pie dish.
Pour the ricotta mixture into the dish over the pie crust.
Bake for 40 minutes. If the cake is getting too brown, loosely cover with aluminum foil (don’t press it down).
Let it cool at room temperature and refrigerate, covered, for at least 3 hours, ideally overnight.
Dust the cake with powdered sugar, and highly recommend serving it with this plum compote.
Keep leftovers covered in the refrigerator. Can I freeze ricotta pie? Yes, you can freeze the pie in an airtight container or freezer bag.
Baking tips and variations
- If your ricotta seems watery, drain it. Place it in a fine-mesh strainer for 30–60 minutes before using. This helps the filling to be creamier and firmer.
- Bake until just set to avoid a dry filling. How do I know when the pie is done? The edges should be set while the center still has a slight jiggle when you gently shake the pan. The filling will continue to firm up as it cools.
- Let the pie cool at room temperature before refrigerating.
- Berries: add raspberries or blueberries into the filling before baking for freshness.
- Citrus flavor: swap lemon zest for orange zest.
Serving options
- Fruit compote/sauce: fruit compote like this blueberry compote, or strawberry sauce. My favorite is with this terrific plum compote that pairs really well.
- Fresh fruits: serve the pie with fresh seasonal fruit like strawberries, peaches, plums, and so on.
- Candied almonds: add crunchiness to the dessert.
For more Creamy Gluten-Free Desserts
Easy Ricotta Pie (Gluten-Free)
Ingredients
For the crust:
- 2 cups gluten-free all-purpose flour
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (113g), cold and diced
- 1 egg, room temperature
For the filling:
- 2 cups ricotta cheese (500g)
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/2 lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Instructions
For the crust:
- Food processor: Place gluten-free all-purpose flour, granulated sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
- By hand: place GF all-purpose flour, powdered sugar, and salt in a medium bowl. Add the diced cold butter and integrate with your fingers or a dough cutter. Add the egg and mix until just beginning to clump.
- Take the dough out of the processor and finish joining it. Cover and let it rest in the refrigerator for at least 1hour.
For the filling:
- Mix ricotta cheese, sugar, eggs, and lemon zest in a large bowl. Add the sifted flour and cornstarch and mix. Set aside.
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch pie dish.
- Remove the dough from the refrigerator and let it soften for at least 5 minutes. Roll out the dough with a rolling pin on a lightly floured (GF flour) counter and then transfer to the prepared pan.
- Pour the ricotta mixture into the dish over the pie crust.
- Bake for 40 minutes. If the cake is getting too brown, loosely cover with aluminum foil (don’t press it down).
- Let it cool at room temperature and refrigerate, covered, for at least 3 hours, ideally overnight.
- Dust the cake with powdered sugar, and highly recommend serving it with this plum compote.