Rice Custard Pie
Recipe Collection: Dessert
Rice Custard Pie, a traditional Italian dessert perfect for any occasion. This vegetarian recipe features a luscious blend of ricotta cheese, cooked rice, and crushed pineapple, creating a sweet and refreshing treat. With dairy and egg allergies in mind, this pie is a must-try for those seeking a unique Italian dessert.
The flavor profile is a harmonious mix of sweet and tangy, making it ideal for celebrations or as a comforting family dessert. Serve it chilled for a delightful finish to any meal.
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Overview
Italian Rice Pie is a traditional dessert from Naples, Italy, often enjoyed on Easter Sunday. This sweet and creamy pie combines ricotta cheese, cooked rice, and crushed pineapple, creating a delightful treat that is both rich and refreshing.
Diet Type
Vegetarian
Allergies
Dairy, Eggs
Cuisine
Italian
Serving Size: 8
Cooking Time: 75 minutes
Ingredients
- 1 Pinch butter, for greasing
- 9 Large eggs
- 1.5 Cups white sugar
- 2 Pounds ricotta cheese
- 1 Teaspoon (tsp) vanilla extract
- 2 Cups heavy whipping cream
- 1 Cup cooked white rice
- 1 15 Ounces (oz) can crushed pineapple, drained
Steps
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch pan with butter and set aside.
- In a very large bowl, beat the eggs. Add the sugar and mix well.
- Stir in the ricotta cheese and vanilla extract until the mixture is smooth and creamy.
- Add the heavy whipping cream and stir to combine.
- Fold in the cooked white rice and drained crushed pineapple.
- Pour the mixture into the prepared pan.
- Bake in the preheated oven for at least 1 hour, or until the top is golden brown and a knife inserted into the center comes out clean.
- Refrigerate the pie until it is thoroughly cooled before serving.
Notes
Timer
Enjoy your delicious Neapolitan Rice Custard Pie!
