EASTER RICE AND RICOTTA PIE

 

  • Cooking Time: 60 minutes
  • Servings: 6 to 8
  • Preparation Time: 30 to 45 minutes

Backstory

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

Ingredients

  • 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)
  • Filling:
  • 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

Directions

  • 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.

Author Credit: Debbie Macuga

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