EASTER RICE PIE
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful...
Provided by Jessica S
Categories Pies
Time 1h30m
Number Of Ingredients 9
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.
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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g
ITALIAN RICE PIE
This rice pie with lemon is a traditional Italian pie that is served at Easter in the Naples region of Italy. If you like rice pudding and you like lemon, you've gotta try this pie!
Provided by Marie
Categories Dessert
Time 1h30m
Number Of Ingredients 19
Steps:
- Read through all directions before starting!
- In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand
- In another bowl, lightly whisk the eggs and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated
- Press down and form into a dough and then turn out onto counter and knead a few times until there are no dry bits remaining.
- Form into 2 flat disk shapes, wrap in plastic and refrigerate for a minimum of 1 hour (this makes enough for 2 pies, so you can opt to use the extra to decorate the top, or save for another pie).
- I like a thicker crust so I split the dough unevenly; that is, I use about 60% for the bottom and 40% for the top crust - no need to be too accurate just "eyeball" it when you divide the dough.
- Butter and flour an 8-inch pan. After the dough has chilled, roll it into a circle that is about 12 to 13 inches wide and then carefully transfer it over to the prepared pan and line it with the dough. Use PLENTY of flour under and on top of dough before and while rolling and also on your rolling pin. Return dough to fridge if it gets too warm or sticky.
- If the dough falls apart you can simply pinch it back together in the pan. Use plenty of flour on both sides of the dough when you are rolling out the dough to prevent sticking
- After you line the pan with the dough, you can freeze the pan with crust for an hour or so or place in fridge for at least an hour or overnight. This helps to prevent shrinkage.
- If you want to top the pie with pie crust lattice, roll out the crust using plenty of flour on both sides and the rolling pin, and cut into strips. Place strips on baking sheet or dish and chill until ready to use.
- Begin by adding the rice, milk, and lemon peel to a gentle boil over medium low heat. You MUST stir often or the mixture will definitely stick to the bottom of the pan!!
- After the rice has begun to slightly bubble, reduce the heat to low and continue cooking until most of the milk has absorbed (it's okay if rice is a bit undercooked as it will keep cooking in the oven). Set aside to cool
- You can also bring to small gentle boil for 2 or 3 minutes, cover, and then remove from heat and let the rice absorb all the liquid for about 30 minutes or so.
- In a separate bowl, mix the ricotta, sugar, eggs, grated lemon zest, and vanilla extract and beat until creamy (I mixed by hand using a whisk)
- Once the rice mixture is cooled (to the point where it won't cook the egg in the ricotta mixture), add it to the ricotta mixture and stir to combine.
- Use the prepared pie shell from earlier step and price the dough several times all over with a fork
- Pour the rice-ricotta filling mixture into the pie shell
- If using top crust, top with second pie crust or the lattice strips and top the pie. Brush with beaten egg and sprinkle sugar.
- Place the pie on a baking sheet. Bake at 350 degrees F on the center rack until the filling is set (about 50 to 60 minutes).
- Check the pie about 20 minutes and 10 minutes before finished and if crust is browning too much, place a piece of aluminum foil over the top very loosely.
- Once pie is cooled, sprinkle the top with powdered sugar.
- Cool pie completely before eating and store in the refrigerator. Pie is best enjoyed at room temperature (otherwise, rice tends to harden too much).
Nutrition Facts : Calories 377 kcal, Carbohydrate 49 g, Protein 10 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 96 mg, Sodium 151 mg, Fiber 1 g, Sugar 20 g, TransFat 1 g, ServingSize 1 serving
RICE PIE CRUST
This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.
Provided by Darlene Summers
Categories Pie
Time 12m
Yield 1 9inch pie shell, 1 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 590.5, Fat 17.9, SaturatedFat 9.7, Cholesterol 225.5, Sodium 311.9, Carbohydrate 81.4, Fiber 1.3, Sugar 0.5, Protein 22.7
CRUSTLESS RICE PUDDING PIE
This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!
Provided by Linda Seide
Categories Puddings
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
- 2. Cook rice in unsalted water until done, according to the box directions.
- 3. Add the butter and sugar, and stir well to incorporate.
- 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
- 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
- 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
- 7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
- 8. Enjoy!
More about "no crust rice pie food"
EASY NO CRUST EASTER PASTIERA - MANGIA BEDDA
From mangiabedda.com
4.9/5 (14)Total Time 2 hrs 20 minsCategory DessertCalories 387 per serving
- In a large sauce pan, bring the milk to a boil over medium high heat. Add the cinnamon, salt and vanilla extract. Stir in the rice. Reduce to a simmer, cover and cook until all the milk has been absorbed, about 30 minutes. Stir occasionally.
- Transfer to a large bowl and stir in the lemon zest and 1/2 cup sugar. Let cool completely, stirring occasionally.
- In a large bowl, combine the ricotta, whole eggs and egg yolks and remaining 1/2 cup sugar. Use a spatula to fold in the cooled rice mixture. Pour into the prepared pan. Place pan on a baking sheet in case of leakage while baking.
BEST RICE PIE RECIPE - HOW TO MAKE TORTA DI RISO
From food52.com
10 BEST NO CRUST RICOTTA PIE RECIPES | YUMMLY
From yummly.com
10 BEST ITALIAN RICOTTA PIE NO CRUST RECIPES | YUMMLY
From yummly.com
EASTER RICE PIE (PASTIERA DI RISO) - PINA BRESCIANI
From pinabresciani.com
IMPOSSIBLE PIE - OLD FASHIONED RECIPE - THE SOUTHERN …
From thesouthernladycooks.com
ITALIAN RICE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY CRUSTLESS CHICKEN POT PIE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
CHICKEN RICE CRUST PIE - KITCHEN DIVAS
From kitchendivas.com
BEST PIZZA IN LEE’S SUMMIT, MO: 11 TOP PIZZERIAS!
From familydestinationsguide.com
NO-BAKE NUTTY BUDDY PIE - PLOWING THROUGH LIFE
From plowingthroughlife.com
10 BEST BROWN RICE PIE CRUST RECIPES | YUMMLY
From yummly.com
NO CRUST RICE PIE - RECIPES - COOKS.COM
From cooks.com
CRUSTLESS PIE RECIPES WE'RE DREAMING ABOUT - SOUTHERN …
From southernliving.com
NO-CRUST RICE PIE - RECIPE - COOKS.COM
From cooks.com
[HOMEMADE]BEEF AND POTATO GUINNESS PIE! : R/FOOD
From reddit.com
NO CRUST RICE PIE - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
LEMON ICEBOX PIE RECIPE (NO-BAKE) | KITCHN
From thekitchn.com
RICE RICOTTA EASTER PIE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
NO-BAKE CHOCOLATE PEANUT BUTTER PIE - THE BAKERMAMA
From thebakermama.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love