Whenever we have holidays at the Grandparent’s house now, I always hold my breath in anticipation of this pie being there. I used to anyways. After a few times of not getting any, I learned how to make it myself. Now I can have it at home whenever I want. It doesn’t even have to be a special day! It’s so simple, I can toss it together on a slow weekend.
If super sweet isn’t your thing, this is the ultimate dessert for you!
Ingredients
1 1/3 c cooked rice, cooled/room temp. (recommend: arborio)
3/4 c Domino sugar
2/3 c ricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
4 eggs
1 pt half & half
1 tsp vanilla
1/2 tsp lemon juice, fresh
2 dash(es) McCormick’s cinnamon (1 dash in batter, 1 dash on top)
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. (Recommend deep dish (2″) as this is a lot of filling and will come very close to top.)
Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated. Add half & 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. (Photo in this step is of the filling in a 9.5″ x 2″ pie dish. It will not overflow while baking.)
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 center (will set up when cool). Let cool completely. Serve chilled or room temp.
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Quick Tip: Chill this in the fridge overnight for a better next-day flavor!
Thank you Allrecipes for this great photo.
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