ITALIAN RICE PIE

By zircon50

Ingredients

• CRUST
• 2 c. flour
• 3/4 c. sugar
• 1/4 lb. butter (butter)
• 2 eggs
• 4 tbsp. milk
• 1 tsp. vanilla
• FILLING
• 2 lbs. Ricotta
• 1 1/2 c. sugar
• 1 tsp. vanilla
• 3 egg yolks
• 1/2 c. cooked rice
• 1 c. milk
• 1/2 tsp. cinnamon (optional)
• 3 egg whites, beaten stiff

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

CRUST: Combine flour, sugar and cut in butter. Whip eggs, milk and vanilla together and add to flour mixture to form a soft dough. (Refrigerate for 1/2 hour to make it easier to handle.)

FILLING: Place Ricotta, sugar, egg yolks, vanilla in bowl. Blend well. Add milk and rice (and cinnamon). Beat egg whites and fold them into the Ricotta mixture. Pour mixture into a pie shell and bake.

Roll out on floured board keeping dough in circular shape. The dough is quite sticky but keeping it floured makes it easier to work with. Fill with rice filling. Bake in moderate 350 degree oven about 45 minutes to 1 hour.