Kelly’s Tofu Gluten Free Ricotta Pie
by: Kelly
Recipe type: Dessert
Cuisine: Italian
(open to suggestions) *Recipe requires 1 cup cooked rice. Leftover from the night before is best.
Ingredients
Crust:
- 2 c. GF flour
- ⅓ c. sugar
- ½ c. Crisco
- 4 tsp. baking powder
- ½ tsp. xanthum gum
- 1 egg white
- ½ tsp. orange extract
- ¼ c. rice milk
Filling:
- 1 lb. silken tofu
- ½ lb. soft tofu, cut into small chunks
- ¼ tsp. orange extract
- 3 eggs or 6 egg whites
- ¾ c. sugar
- ½ tsp. vanilla
Instructions
For crust:
- Blend flour, sugar, crisco, Xanthum gum, & baking powder w/ pastry blender.
- Mix wet ingredients in separate bowl. Add to other ingredients.
- Smoosh into a 10-inch pie pan. In my opinion, this makes too much (too thick) crust and I wouldn’t use all of it.
For filling:
- Mix together the above ingredients. Add ½ – ¾ cups cooked rice.
- Mix ¼ c. chocolate chips and/or chopped maraschino cherries.
- Pour into shell and sprinkle w/ cinnamon & sugar.
- [Bake @ 350 for 40 min in metal pan,
- or 325 for 60-65 min in pyrex]
- *This time is for the original pie. I would say bake in a pyrex at 350 for 60 minutes.
- **Watch for burning crust. Pies thicken upon standing