Easter Rice Pie

My life this year has been a few days behind.  For someone who prides themselves as being on top of things, this has been a bit of a strain for me. I think it is the new normal though as life with a baby is more complicated and fun then ever expected. Hence, it is almost a week after Easter and I am just now posting our Easter dessert. In fact, I made this dessert about 4 days after Easter. 

Living in southern Connecticut means there are Italians everywhere. Every other shop is a pizza place.  We have several Italian bakeries within a 10 minute radius of hour house. Thus I am continually inundated with  Italian foods and pastries.  Oh the smells!  Whenever the holidays roll around there are extra special treats advertised.  

So this year along with the Italian Easter bread, I made some Easter rice pie.  I am pretty sure this is meant to be dessert but the pie itself isn't super sweet.  The more I read and talked to others I got the feeling that this pie sits on the dinner table itself.  Side dish perhaps?

The pie came out with two distinct layers. A rice pudding on the bottom and a custard layer on top.  The best of both worlds for most.  It was fun to try something new this year even if a bit tardy. 

Easter Rice Pie

by Emily Morris

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake dessert rice Easter pie

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Ingredients (serves 8)

• 1 1/3 c cooked rice, cooled/room temperature
• 3/4 c sugar
• 2/3 c ricotta cheese
• 4 eggs
• 1 pint half and half
• 1 tsp vanilla
• 1/2 tsp lemon juice, fresh
• 2 dashes cinnamon
• 1 9-10" pie crust (homemade or Pillsbury refrigerated pie crust)

Instructions

Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough.

Beat together sugar and ricotta.

Add eggs one at a time and beat until incorporated. And then add half and half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well.

Stir in rice.

Pour filling into crust and sprinkle lightly a dash of cinnamon on top.

Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake an additional 50 minutes. The pie will be lightly browned on top and may be very slightly jiggly toward center (will set up when cool).

Let cool completely before slicing. Serve chilled or room temperature.

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