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No Crust Rice Pie

By: anita moore

"This rice pie is a traditional Easter dessert, and it is easy to make because it has no crust."

Rate/Review | Read Reviews (2)

What to Drink?
	Coffee

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch deep dish pie

Ingredients

1 (3 ounce) package cook and serve vanilla pudding
2 cups milk
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
2 cups cooked instant rice
1 (15 ounce) container ricotta cheese

Directions

Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.
Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.