Easter Rice Pie

By Bearbuddy45

Ingredients

• Ingredients
• 1 1/3 c cooked rice, cooled/room temp. (recommend: arborio)
• 3/4 c sugar
• 2/3 c ricotta cheese (recommend: sorrento velvety smooth whole
• milk ricotta)
• 4 eggs
• 1/2 quart half & half
• 1 tsp vanilla
• 1/2 tsp lemon juice, fresh
• 2 dashes cinnamon(1 dash in batter, 1 dash on top)
• 1 nine" pie crust (homemade or pillsbury refrigerated pie crust)

Details

Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from justapinch.com

Preparation

Step 1

Directions

Preheat oven to 450 degrees. Line a 9" deep dish pie dish with dough.(Recommend deep dish as this is a lot of filling and will come very close to top. If using a more shallow pie dish, use a 10")

Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.

Pour filling into crust and sprinkle lightly dash of cinnamon on top.

Bake at 450 degrees for 10 minutes. Lower temp. to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly towards center(will set up when cool). Let cool completely. Serve chilled or room temp.