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EASTER RICE AND RICOTTA PIE
Easter Rice and Ricotta Pie
My friend Debbie passed this recipe on to our Bunco group. She said it wouldn't be Easter without it.
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INGREDIENTS
- Cooking Time: 60 minutes
- Servings: 6 to 8
- Preparation Time: 30 to 45 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)
- 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.
RECIPE BACKSTORY
My friend Debbie passed this recipe on to our Bunco group. She said it wouldn't be Easter without it.
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Author: Debbie Macuga
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