Easter Rice Pie

Easter Rice Pie

3
TINATED 0

"This recipes makes 2 Easter pies with rice and pineapple filling."

Ingredients 3 h {{adjustedServings}} servings 359 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Grease two 9-inch pie plates.
  2. Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
  3. Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
  4. Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
  5. Fit crusts into the prepared pie plates and freeze for 1 hour.
  6. Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
  7. Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
  8. Preheat oven to 325 degrees F (165 degrees C).
  9. Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
  10. Divide the filling between the 2 cold pie crusts.
  11. Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
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Reviews 3

  1. 3 Ratings

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sueb
4/11/2012

I used my typical pie crust recipe. Because I only wanted d1 pie, I used half of all the ingredients for the filling, except that I forgot to divide the ricotta cheese amount! I used honey in place of the sugar. I didn't think much of this as a dessert after a full meal. Later, when I tasted it alone, I really enjoyed the light taste! Great recipe!

RoPark45
4/20/2014

I used this crust recipe and Fred Pelligrini's rice pie filling recipe and the pies were perfect! Good crust for any pie.

Desirae
3/24/2013

This was great. Followed recipe as written and served it with whipped topping and coconut.