Italian Rice Pie II Recipe - Allrecipes.com
Italian Rice Pie II Recipe
  • READY IN ABOUT hrs

Italian Rice Pie II

Recipe by  

"This sweet rice pie is a dessert traditionally served on Easter by many Italian families. But this version is so good, I make it more often than that."

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Ingredients Edit and Save

Original recipe makes 2 - 10 inch pies Change Servings
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  • PREP

    50 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.
  2. Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
  5. Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2003

The pie was excellent, but the crust burned. Why?

 
Most Helpful Critical Review
Apr 01, 2010

Didn't care for crust at all - very thick and dry. Crust did not burn because I covered it during baking. The filling is tasty but also a bit dry, and I cooked the pies 10 minutes less than recipe stated. I will continue to look for a different recipe.

 
Apr 24, 2003

I made this recipe and I had the smae issues with the crust burning. I bought a "pie kit" and used the rim protectors included in the box. But I think it is because of the amount of sugar in the crust as well as the filling having to bake so long. Maybe a cup less of milk.

 
Mar 24, 2008

My husband and I fell in love with an store bought Italian Rice pie when we lived in NJ. I found this recipe and decided to surprise my husband with it for Easter. It was a hit! I didn't make the pie crust this time, but will defintely give it a try. While the recipe turned out great, I would like to suggest that a time frame be put in Step 2. The recipe reads "until mixture thickens." Not having cooked a recipe like this before, I had no idea how long to cook it. A time frame would have been helpful, as a guide at least. But this is a new family favorite, sure to grace our table time and again.

 
Nov 21, 2005

Absolutely delicious. I LOVED it. I did add a 1/4 cup more rice to the recipe because I love it in puddings and pies. This pie is just the perfect amount of sweet and I love the smooth, creamy consitency of the ricotta cheese. THis is an inexpensive recipe to make and very easy. I will make this often. yum!

 
Jan 05, 2007

My mom used to bake this every year for Easter. She passed away 25 years ago, and when me and my husband made this Italian Rice Pie the other day, the whole house had that wonderful smell of my mom baking. Unfortunately, Mom wrote her recipes in Italian and I could never get it right... until now. Thanks! BTW, loved the pie and it's even tastier the next day!

 
Apr 13, 2009

I have not finished this recipe yet. The prep time lists 30 minutes. I have been preparing this for over an hour. The rice is still not thickened. If I had known, it would not have been a choice for me. Back to my old Italian Rice Cake. I am sure it will taste great, as I have been cooking for a very long time--but too much time in the kitchen. I will probably use the crust recipe though. Very easy to make.

 
Aug 29, 2007

Great pie - love that it makes two at once! One question - the ingredients list for the crust calls for 1/4 cup sugar, but the directions refer to 1/2 cup. I found the 1/4 cup to be fine, but just wanted to check and ask which is correct?

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 182 mg
  • 7%

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

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