Easter Rice Pie

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Ingredients

  • 1 1/3 cups cooked rice, cooled/room temp. (recommend: arborio)
  • 3/4 cup sugar
  • 2/3 cup ricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
  • 4 eggs
  • 1 pint half & half
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice, fresh
  • 2 dashes cinnamon (1 dash in batter, 1 dash on top)
  • 1 9-10″ deep dish pie crust (homemade or Pillsbury refrigerated pie crust)

How To Make easter rice pie

 Test Kitchen Tips

While arborio rice is recommended if you can’t find that a white long grain can be substituted.

  • Deep dish pie crust on a counter.Step 1Preheat oven to 450 degrees. Line a 9.5″-10″ deep dish pie dish with dough. (Recommend deep dish (2″) as this is a lot of filling and will come very close to top.)
  • Slowly add eggs to the ricotta/sugar mixture.Step 2Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
  • Pouring in the half and half.Step 3Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
  • Filling poured into the pie crust.Step 4Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5″ x 2″ pie dish. It will not overflow while baking.)
  • Easter Rice Pie baking in the oven.Step 5Bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward the center (will set up when cool).
  • Cooled Easter Rice Pie ready to be served.Step 6Let cool completely. Serve chilled or room temp.
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