Ingredients3 h servings 359
- Grease two 9-inch pie plates.
- Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
- 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.
- Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
- Fit crusts into the prepared pie plates and freeze for 1 hour.
- 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.
- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Divide the filling between the 2 cold pie crusts.
- Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Per Serving: 359 calories; 14.2 48.6 9.8 116 275 Full nutrition
ReviewsRead all reviews 6
I used my typical pie crust recipe. Because I only wanted d1 pie, I used half of all the ingredients for the filling, except that I forgot to divide the ricotta cheese amount! I used honey in ...
This was great. Followed recipe as written and served it with whipped topping and coconut.
I used this crust recipe and Fred Pelligrini's rice pie filling recipe and the pies were perfect! Good crust for any pie.
I made these pies for Easter. They were delicious, and I'll definitely be making them every year. I made a few changes. I used a boxed Pillsbury Crust Mix. I added about a teaspoon of vanilla...