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Easter Rice Pie

Rated as 5 out of 5 Stars

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

3 h servings 359 cals
Original recipe yields 16 servings (2 single-crust pies)

Directions

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  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.

Nutrition Facts


Per Serving: 359 calories; 14.2 g fat; 48.6 g carbohydrates; 9.8 g protein; 116 mg cholesterol; 275 mg sodium. Full nutrition

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Reviews

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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...

Delicious!