Easter Rice Pie recipe

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Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
½ cup white sugar
½ teaspoon salt
¾ cup cold butter, cut into chunks
1 egg
1 teaspoon vanilla extract
1 cup water
½ cup uncooked white rice
2 cups whole milk
1 (15 ounce) container ricotta cheese, drained
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon grated lemon zest
6 eggs
1 (15 ounce) can crushed pineapple, well drained

Nutrition Info

358.8 calories
carbohydrate: 48.6 g
cholesterol: 115.6 mg
fat: 14.2 g
fiber: 1 g
protein: 9.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 274.5 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 single-crust pies

Recipe Note

This recipes makes two Easter pies with rice and pineapple filling.

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