Italian Rice Pie I

Italian Rice Pie I

37
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"This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!"

Ingredients {{adjustedServings}} servings 646 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 355 mg
  • 118%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
  2. Pour into a 9 x 13 inch buttered pan.
  3. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
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Reviews 37

  1. 43 Ratings

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Kimberly Strain
12/27/2005

Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wonderfully for a tasty, not overly sweet yet filling dessert. I suggest a splash or two of heavy cream over this pie. It's great cold as well as slightly warmed.

DISCIPLE
8/29/2002

Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc.

MARCELLE2
4/2/2005

Absolutely sensational!!! This is truly addicting. Had to find use for alot of leftover ricotta and so glad I found this. Talk about comfort food. My whole family loved it. Cooked it a bit longer than an hour, no big deal. Gona hold on to this one.