Italian Rice Pie I Recipe -
Italian Rice Pie I Recipe

Italian Rice Pie I

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"This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 1/2 x 13 1/2 inch pan Change Servings


  1. Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
  2. Pour into a 9 x 13 inch buttered pan.
  3. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2005

Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wonderfully for a tasty, not overly sweet yet filling dessert. I suggest a splash or two of heavy cream over this pie. It's great cold as well as slightly warmed.

Most Helpful Critical Review
Jan 28, 2011

I will not most likely make this recipe again I did not care for it at all. I thought the pie was not sweet and took nearly 2 hour to cook. If I would try to make this again I would need to make several changes including adding more sugar, rice and pineapple.


43 Ratings

Aug 29, 2002

Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc.

Apr 02, 2005

Absolutely sensational!!! This is truly addicting. Had to find use for alot of leftover ricotta and so glad I found this. Talk about comfort food. My whole family loved it. Cooked it a bit longer than an hour, no big deal. Gona hold on to this one.

Dec 10, 2009

No Pineapple!! to make it the way it is meant to be made it is with Lemon zest and orange zest. candied fruit if you like. I found if you use just the orange zest with a concentrated mango, orange juice you get a much better taste and you sprinkle with powdered sugar when cool Acerca Napoli

Jul 02, 2004

It took me much longer to bake this than what the original recipe stated, but it was DELICIOUS and my family raved about it. One even asked for the recipe.

Apr 18, 2003

Made this recipe last Easter and the whole family loved it. Excellent! just like what grandma used to make.

Apr 17, 2003

This was very delicious... I finally made it. It reminded me of an Italian wheat pie my grandmother made every Easter. Brought back nice memories... thank you!


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  • Calories
  • 646 kcal
  • 32%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 326 mg
  • 109%
  • Fat
  • 36.7 g
  • 56%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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