Easter Rice Pie

Easter Rice Pie

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"This recipes makes 2 Easter pies with rice and pineapple filling."
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3 h servings 359 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



I used my typical pie crust recipe. Because I only wanted d1 pie, I used half of all the ingredients for the filling, except that I forgot to divide the ricotta cheese amount! I used honey in ...

I used this crust recipe and Fred Pelligrini's rice pie filling recipe and the pies were perfect! Good crust for any pie.

This was great. Followed recipe as written and served it with whipped topping and coconut.


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