Italian Easter Rice Pie
Ready In: 1 hr
Serves: 32
Yields: 4 pies
Ingredients
- 4 prepared pie crusts
- 12 eggs
- 3 cups cooked white rice
- 3 lbs ricotta cheese
- 3 cups white sugar
- 3 tablespoons orange zest
- 1⁄4 cup orange juice
- 1 teaspoon ground cinnamon (divided)
Directions
- Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
- In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
- Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
- Bake about 45 minutes or until filling is set in the middle (no longer giggling).
- Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
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