Easter Rice Pie

These Easter Italian rice pies feature a tender homemade crust filled with a sweet mixture of crushed pineapple, ricotta cheese, lemon, milk, and eggs.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 25 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 the oven to 325 degrees F (165 degrees C).

Step 2

Grease two 9-inch pie plates and set aside.

Step 3

Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.

Step 4

Transfer dough to 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.

Step 5

Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.

Step 6

Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.

Step 7

Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.

Step 8

Divide filling between frozen pie crusts.

Step 9

Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.