Easter Rice Pie
Blue Ribbon Recipe
Such a lovely, creamy pie! Light and not too sweet, no one will ever know there's rice in it unless you tell them. The Test Kitchen
1 1/3 ccooked rice, cooled/room temp. (recommend: arborio)
2/3 cricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
1 pthalf & half
1/2 tsplemon juice, fresh
2 dash(es)cinnamon (1 dash in batter, 1 dash on top)
19-10" pie crust (homemade or pillsbury refrigerated pie crust)
How to Make Easter Rice Pie
- 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.)
- 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.
- 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.)
- 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.