Easy Italian Easter Rice Pie! An easy dessert to make and enjoy! Easter rice pie is a traditional dessert served during Easter in Italy. Ricotta is one of the main ingredients in this sweet, delicious pie filling. Our family would serve ricotta pie in both forms, plain and with rice. There are quite a few variations of rice pie. My recipe is simple and easy to make in comparison to some other recipes. It eliminates a couple extra steps in preparation when you’re in a time crunch, but just as delicious! You can make your own favorite fresh pie crust for this recipe, but preparation will take longer. I used a frozen ready-to-bake 9-inch deep dish pie crust for quick results. The pie can be served once completely cooled straight from the oven, or better yet, after refrigerated for a few hours or overnight. Please keep refrigerated once made. You can double the recipe for two pies. Enjoy the fragrance of citrus and cinnamon while preparing and baking this delicious pie! Peace Love And Tasty Eats!
Recipe for one pie:
Easy Italian Easter Rice Pie
Preheat oven 350° F
4 eggs
3/4 cup powdered sugar
Juice of 1/2 lemon
Grated rind of 1/2 lemon
Grated rind of 1/2 orange
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups ricotta (preferably whole milk)
3/4 cup cooked white rice cooled to room temperature
1 (9-inch) deep dish prepared pie crust or you can find a pie crust recipe on my ‘The Best Italian Ricotta Pie’ video’s description box on this link:
Bake in conventional oven for 40 to 50 minutes or until knife inserted in center of filling comes out clean.
If using a convection oven, pie will be ready in about 30 minutes or when knife test is clean.
Enjoy!