Rice Ricotta Pie
A traditional old world Italian pie served at Easter. This recipe has ricotta mixed in with the rice so the filling is softer and smoother than with just the rice. It is delicious! And it's very easy to make! It makes a large 10-inch or 9½-inch pie.
Servings:
Calories: 283
Equipment
- 10-inch or 91/2-inch pie plate
- Pie Shield
Ingredients
- 2 cups white rice cooked
- 4 eggs large or 6 small
- 1½ cups milk
- ¾ cups sugar
- ½ cup ricotta cheese
- ¼ teaspoon cinnamon
- 1 pie crust unbaked
Instructions
- Preheat the oven to 375º.
- With a mixer on medium speed, or by hand, mix the rice, eggs, milk, sugar, ricotta cheese, and cinnamon until well-blended.
- Pour the mixture into the unbaked pie crust.
- Cover the edges of the crust with a pie shield to prevent overbrowning.
- Bake at 375º for 50-55 minutes, until firm. Test for doness by inserting a knife half-way between the crust and the middle. If it comes out clean, it is done.
- Cool the pie on wire rack.
- Store the pie covered in the refrigerator.
EXTRA TIP:
VARIATION: Like pineapple? Add 8 ounces of drained, crushed pineapple to the mixture.
NO PIE SHIELD? Press strips of aluminum foil around the pie crust edges instead.
Nutrition
Calories: 283kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 102mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg