Easter Rice Pie Recipe

Easter Rice Pie Recipe

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into chunks
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1/2 cup uncooked white rice
  • 2 cups whole milk
  • 1 (15 ounce) container ricotta cheese, drained
  • 1 cup white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
  • 6 eggs
  • 1 (15 ounce) can crushed pineapple, well drained
  1. Grease two 9-inch pie plates.
  2. Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
  3. Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
  4. Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
  5. Fit crusts into the prepared pie plates and freeze for 1 hour.
  6. Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
  7. Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
  8. Preheat oven to 325 degrees F (165 degrees C).
  9. Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
  10. Divide the filling between the 2 cold pie crusts.
  11. Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
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