EASTER RICE PIE

 

  • Cooking Time: 1 hour
  • Servings: 2 9" pies
  • Preparation Time: 1 hour

Ingredients

  • Crust:
  • 1 cup shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 eggs
  • 3 1/2 to 4 cups flour
  • Filling:
  • 1/4 lb. River Brand White Rice
  • 1 pint milk
  • 1 1/2 cup sugar
  • 6 eggs
  • 1/2 of a large container of Ricotta Cheese
  • 1 1/2 tsp. vanilla

Directions

  • In a bowl of a food processor add 3 1/2 cups of flour, salt, sugar, shortening and egg.
  • Blend until dough pulls away from sides of the bowl.
  • Add a the remaining 1/2 cup of flour if dough seems to moist.
  • Turn dough out onto a board with a little flour added.
  • Knead and shape into a bowl.
  • Divide the dough in half.
  • Roll out one piece of the dough between 2 pieces of wax paper.
  • Repeat with second have and line the bottom of 2 pie plates with dough.
  • Filling:
  • Beat eggs and add ricotta cheese and beat well. Set aside
  • Cook rice part way and drain.
  • Add milk and 1 cup of sugar.to rice and finish cooking slowly.
  • Take off stove. Cool
  • Then add ricotta and remaing sugar.
  • Add vanilla.
  • Mix well and pour into unbaked pie crusts.
  • Bake at 350 degrees for 15 minutes. in middle of oven rack.
  • Lower oven temp. to 325 degrees and cook for 45 minutes longer.
  • The top should be golden brown, but not over cooked.

Notes

This makes a nice addition to Easter Brunch.

Categories: Crowd Cooking  Dairy  Easter  Eggs  Oven  Rice 
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