EASTER DESSERT PIE RECIPE RECIPES

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EASTER RICE PIE | JUST A PINCH RECIPES



Easter Rice Pie | Just A Pinch Recipes image

This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful holiday dessert!

Provided by Jessica S @jmsqueglia

Categories     Pies

Prep Time 30 minutes

Cook Time 1 hours

Yield 10

Number Of Ingredients 9

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

Steps:

  • Preheat 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.)
  • Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
  • Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
  • Pour 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.)
  • Bake 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).
  • Let cool completely. Serve chilled or room temp.

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