Italian Rice Pie II

Italian Rice Pie II

Michele O'Sullivan 115

"This sweet rice pie is a dessert traditionally served on Easter by many Italian families. But this version is so good, I make it more often than that."

Ingredients 2 h 20 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.
  2. Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
  5. Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
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Reviews 16

  1. 19 Ratings


The pie was excellent, but the crust burned. Why?


I made this recipe and I had the smae issues with the crust burning. I bought a "pie kit" and used the rim protectors included in the box. But I think it is because of the amount of sugar in the crust as well as the filling having to bake so long. Maybe a cup less of milk.

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My husband and I fell in love with an store bought Italian Rice pie when we lived in NJ. I found this recipe and decided to surprise my husband with it for Easter. It was a hit! I didn't make the pie crust this time, but will defintely give it a try. While the recipe turned out great, I would like to suggest that a time frame be put in Step 2. The recipe reads "until mixture thickens." Not having cooked a recipe like this before, I had no idea how long to cook it. A time frame would have been helpful, as a guide at least. But this is a new family favorite, sure to grace our table time and again.