Rice Ricotta Easter Pie Recipes

EASTER PIE

Steps:

• Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
• Preheat the oven to 375 degrees F.
• Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
• Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

RICE RICOTTA EASTER PIE

Steps:

• Combine milk and rice in a large saucepan over medium-high heat. Add salt, vanilla bean and lemon peel. Stir.
• Once the milk begins to simmer, reduce heat to low, cover slightly and stir occasionally until the milk is absorbed; about 15-20 minutes. Stir constantly toward the end of this time to prevent the milk from scorching.The rice should be cooked but still firm as it will continue to cook in the oven.
• Remove lemon peel and vanilla bean.
• Set aside to cool.
• Preheat the oven to 350℉/175℃. Position rack to middle.
• Spray a 9½-inch spring form pan with non-stick spray (can also use parchment paper to line the bottom of the pan. Set aside.
• Beat eggs with hand held beater or whisk.
• Add sugar, oil, lemon zest and whisk together.
• Sift flour and baking powder together and add to egg mixture.
• Whisk together.
• Spread mixture at the bottom of pan.
• Set aside.
• In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs until light and frothy. Can also use a hand held blender or whisk.
• Gradually whisk in the sugar. Beat for 1-2 minutes.
• Add ricotta, zests and cinnamon. Whisk until incorporated (about 1 minute).
• With a mixing spoon, gently combine the rice mixture, breaking up any clumps of rice.
• Pour into pie plate (over unbaked crust).
• Bake for about 60 minutes or until golden and top bounces back when lightly touched.
• Allow to cool completely.
• Can be served warm or cold.
• Dust with icing sugar before serving.

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.

EASTER RICE PIE

Steps:

• Grease two 9-inch pie plates.
• Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
• 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.
• Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
• Fit crusts into the prepared pie plates and freeze for 1 hour.
• 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.
• 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.
• Preheat oven to 325 degrees F (165 degrees C).
• 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.
• Divide the filling between the 2 cold pie crusts.
• Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.