Italian Rice Pie I30 Reviews
“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!” - by Star Pooley
Original recipe yields 1 - 9 1/2 x 13 1/2 inch pan
- 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.
- Pour into a 9 x 13 inch buttered pan.
- 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.
Amount Per Serving (8 total)
- 646 cal
- 36.7 g
- 59.3 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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 wonderfu..." See morelly 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."
"Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc...." See more"
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