Ricotta Sour Cream Pie

A very easy ricotta pie with a gluten-free cookie crust.

Course Desserts

Cuisine Italian

Keyword Ricotta, Sour Cream

Prep Time 30

Cook Time 45

Cooling and Chilling 5

Total Time 6 15

Servings

80 grams brown rice flour (rounded half cup)
60 grams almond flour (around ⅔ cup)
60 grams oat flour (half cup)
½ teaspoon salt
¼ cup sugar (50 grams)
1 tablespoon lemon zest
1 stick butter, melted and cooled, plus a little more for greasing the pan (114 grams)
2 teaspoons vanilla paste

330 grams drained ricotta (from one 425 gram carton)
170 grams sour cream (¾ cup)
100 grams sugar (½ cup)
8 grams cornstarch (1 tablespoon)
120 grams heavy cream (½ cup)
2 tablespoons lemon zest (zest of 1 lemon) I used a large lemon with fluffy coarse zest
2 large egg yolks
⅛ teaspoon salt

Preheat the oven to 350 degrees F. Grease a 9-inch metal pie dish. Glass should work, but I've only tested in metal.
Before you begin, drain the ricotta by spreading 400 grams of it onto a stack of paper towels. Let stand while you make the crust.
In a mixing bowl, mix together the rice flour, almond flour, oat flour, salt, sugar and lemon zest. Add the vanilla and the melted butter. Mix until fully blended.
Press mixture into the greased pie dish going up the sides, using your fingers to smooth it and make a neat edge. Freeze for about 10 minutes. Press some parchment paper over the cold firm crust, then weigh down with dried beans or pie weights. Bake for 20 minutes.
To make the filling, use a handheld mixer to blend together the drained ricotta, sour cream, sugar, cornstarch, whipping cream, lemon zest, egg yolks and salt.
Pour the filling into the warm pie crust. Set on a baking sheet and bake for about 30 to 35 minutes. When it's done it will appear set but still jiggly.
Let cool at room temperature for about an hour, then refrigerate for about 3-4 hours to chill and fully set.