Jessica S Recipe

Easter Rice Pie

By Jessica S jmsqueglia


Recipe Rating:
Serves:
10-12
Prep Time:
Cook Time:
Cooking Method:
Bake
149 Comments:

Jessica's Story

Rice pie(along with Ricotta pie) is our family's traditional Easter dessert. Like many Italian desserts, it is simple and not very sweet. The rice settles to the bottom leaving a custard-like layer on top. A very satisfying dessert. A dollop of sweetened whip cream is a perfect topper. Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Such a lovely, creamy pie! Light and not too sweet, no one will ever know there's rice in it unless you tell them.

Ingredients

1 1/3 c
cooked rice, cooled/room temp. (recommend: arborio)
3/4 c
sugar
2/3 c
ricotta cheese (recommend: sorrento velvety smooth whole milk ricotta)
4
eggs
1 pt
half & half
1 tsp
vanilla
1/2 tsp
lemon juice, fresh
2 dash(es)
cinnamon(1 dash in batter, 1 dash on top)
1
9-10" pie crust (homemade or pillsbury refrigerated pie crust)

Directions Step-By-Step

1
Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough.(Recommend deep dish(2") as this is a lot of filling and will come very close to top.)
2
Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
3
Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5" x 2" pie dish. It will not overflow while baking.)
4
Bake at 450 degrees for 10 minutes. Lower temp. to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward center(will set up when cool). Let cool completely. Serve chilled or room temp.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American

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149 Comments

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Stephanie Dodd skeen
Aug 18, 2014
I love this pie!!!
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Robin Beaver HappyCookah
Aug 17, 2014
I'm new to the site, and I found it after scouring the Internet for a Rice Pie recipe. This one appealed to me, because it doesn't contain too much sugar or cream. It was outstanding! I made just two slight adjustments: (1) used 1/2 C. sugar and 1/4 C. Splenda, with no issues; (2) added 1 tsp. of lemon zest in addition to the 1/2 tsp. lemon juice (it just seemed like the right thing to do). I used a 9-" Pyrex pie dish, and the bake time was spot on. I suggest using a metal rim around the crust, as it'll burn easily. Thanks for this fantastic recipe!!
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Stephanie Dodd skeen
May 6, 2014
I love this pie!!!!
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Denise Moore seagirl566
May 6, 2014
I just made this pie for the first time and had to have a slice before it cooled completely. It is wonderful!! I cannot wait to share it with my family this evening. Thank you for sharing!!
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Jessica S jmsqueglia
Apr 22, 2014
Thanks for the nice comments all! Yes, measure the rice AFTER it's cooked or you'll end up trying to fit 4 cups of rice in the pie shell- haha! Glad it worked out well enough. Thanks for trying the recipe. :)