Easter Rice Pie

These ricotta pies are made with a sweet rice and pineapple filling, baked until golden brown.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 359 Calories

Ingredients

• 6 eggs
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 3 cups all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon baking powder
• 1 cup water
• 2 cups whole milk
• 1 tablespoon grated lemon zest
• 1 (15 ounce) container ricotta cheese, drained
• 1 (15 ounce) can crushed pineapple, well drained
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup uncooked white rice
• 0.75 cup cold butter, cut into chunks

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Grease two 9-inch pie plates.

Step 3

Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.

Step 4

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.

Step 5

Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.

Step 6

Fit crusts into the prepared pie plates and freeze for 1 hour.

Step 7

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.

Step 8

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.

Step 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.

Step 10

Divide the filling between the 2 cold pie crusts.

Step 11

Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.