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easter rice pie

★★★★★ 20
a recipe by
Jessica S
Peabody, MA

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

This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful holiday dessert!

— The Test Kitchen @kitchencrew
★★★★★ 20
serves 10-12
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For easter rice pie

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

How To Make easter rice pie

Test Kitchen Tips
While arborio rice is recommended if you can't find that a white long grain can be substituted.
  • Deep dish pie crust on a counter.
    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.)
  • Slowly add eggs to the ricotta/sugar mixture.
    Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
  • Pouring in the half and half.
    Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
  • Filling poured into the pie crust.
    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.)
  • Easter Rice Pie baking in the oven.
    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 the center (will set up when cool).
  • Cooled Easter Rice Pie ready to be served.
    Let cool completely. Serve chilled or room temp.