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Easter Rice and Ricotta Pie

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Member since 2008

Serves 6 to 8 | Prep Time 30 to 45 minutes | Cook Time 60 minutes


Pie Crust:
1 cup shortening
1/4 cup sugar
1 teaspoon salt
4 eggs
3 1/2 to 4 cups flour
* If you choose not to make crust, you can buy ready made pie shells. (sweetened)
1/4 lb. River Brand Rice
1 pint milk
1 1/2 cup sugar
1/2 of a large container of Ricotta cheese
6 eggs
1 1/2 teaspoon vanilla

Prepare pie crust and place in a 9 in. pie plate. Set aside

Prepare filling as follows and then place in the pie shell to bake.

Beat eggs and add ricotta cheese and beat well. Put aside

Cook rice part way and drain.

Add mil and 1 cup sugar to rice and finish cooking slowly. Take off of the stove and cool.

Add ricotta and remaining sugar.

Add vanilla.

Bake at 35o degrees for 15 minutes in the middle of oven.

Lower oven to 325 degrees and cook 45 minutes or longer.

The top should be golden brown, but don't overcook.

Pairs Well With


My friend Debbie passed this recipe on to our Bunco group. She said it wouldn't be Easter without it.

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