No Crust Rice Pie Recipes

EASTER RICE PIE

Steps:

• 1. Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough. (Recommend deep dish (2") as this is a lot of filling and will come very close to top.)
• 2. Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
• 3. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
• 4. Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5" x 2" pie dish. It will not overflow while baking.)
• 5. Bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward the center (will set up when cool).
• 6. Let cool completely. Serve chilled or room temp.

ITALIAN RICE PIE I

Steps:

• Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
• Pour into a 9 x 13 inch buttered pan.
• Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

RICE PIE CRUST

Steps:

• Combine all ingredients and mix thoroughly.
• Press into the bottom and up sides of 9-inch GLASS pie plate.
• Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

CAMILLE'S CRUSTLESS RICOTTA PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

FRUIT PIES NO CRUST SO EASY

Steps:

• 1. Heat oven to 350^. Place fresh fruit into a sprayed or greased 10-inch pie plate.(mix with spices preferred for the fruit you are using).
• 2. Beat all remaining ingredients in a blender for 15 seconds on high or 1 minute with hand beater. Pour over fresh fruit in pie plate.Bake for about 55 minutes or until knife inserted in center comes out clean.
• 3. If using canned pie filling pour blender mixture into pie plate then spoon pie filling evenly over top. Bake about 25 minutes.

NO CRUST APPLE PIE

Steps:

• Combine 6 or 7 large cooking apples with the sugar, water, cinnamon, ground allspice in a large saucepan; bring to a boil.
• (I also add fresh grated nutmeg and a squeeze of lemon juice.)
• Cover, reduce heat, and simmer 8 to 10 minutes or until apples are almost tender.
• Spoon mixture into a deep-dish 9-inch pie-plate.
• Combine flour, brown sugar, baking powder, and salt; cut in butter with a pastry blender or use finger tips until mixture resembles coarse meal.
• (Next time I will use only 1/8 tsp of salt in the crumble.).
• Crumble brown sugar mixture over apples.
• Bake at 350°F for 30 minutes or until top is browned.
• Serve with ice cream, if desired.
• Yield: one 9-inch pie.

ITALIAN NO-CRUST RICE PIE RECIPE

Steps:

• Mix together, put in a 9" x 13" greased Pyrex dish and bake at 350 degrees for 50 minutes.