Easter Rice Pie

Jessica S Recipe

By Jessica S jmsqueglia

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!


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

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

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.