Italian Rice Pie
Italian Rice Pie is a charming dessert that captures the essence of comforting Italian flavors. This delightful treat boasts a custard-like filling featuring creamy ricotta, sweet pineapple, and tender rice, all encased in a lovely pie form. It has a unique texture that strikes the perfect balance between creamy and chunky, making every bite a delicious experience. As a dessert that is not overly sweet, this Italian Rice Pie becomes the perfect end to any meal, allowing for enjoyment without overwhelming the palate.
I first encountered this dish during a family gathering where tales of Italian heritage flowed as freely as the wine. The moment I took a bite, it was as if I could taste the love and tradition folded into the pie. Easy to make and bursting with flavor, I knew it was a recipe worth sharing. Perfect for everything from holiday dinners to casual get-togethers, I encourage you to give this luscious Italian Rice Pie a try—you’ll be in for a treat!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With only 15 minutes of prep time, you’re just an hour-and-a-half away from a delightful dessert.
- Irresistible Flavor: Sweet pineapple paired with rich ricotta creates a harmonious blend of flavors that’s simply mesmerizing.
- Eye-Catching Appeal: The golden hue of the pie is sure to entice anyone at the table, making it an impressive centerpiece.
- Flexible Serving: Whether it’s brunch, a holiday celebration, or just a light after-dinner indulgence, this pie shines in any setting.
- Diet-Friendly Options: While the traditional recipe is rich, you can experiment with low-fat ricotta and other modifications for a lighter version.
Ingredients You’ll Need
- 9 large eggs: Eggs provide the structure of the pie, creating a custardy texture that binds everything together.
- 1 ½ cups granulated sugar: Adds the perfect sweetness to balance the creamy and fruity elements. Brown sugar can work for a deeper flavor.
- 32 ounces part-skim ricotta cheese: This creamy cheese is the star ingredient, lending richness without being too heavy. Full-fat ricotta may offer a creamier texture.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor with a warm sweetness. Avoid imitation extracts for the best taste.
- 2 cups heavy whipping cream: Adds decadence and creaminess. You can substitute with coconut cream for a dairy-free option.
- 1 cup cooked rice: Use plain white rice to form a gentle bite that integrates beautifully with the other ingredients.
- 20 ounces crushed pineapple, drained: Infuses sweetness and moisture into the pie. Fresh pineapple can be used if finely chopped.
How to Make Italian Rice Pie
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a deep 9 x 13-inch baking dish by buttering it well to prevent sticking.
- Mix the Base: In a very large bowl, beat the 9 large eggs until frothy. Add 1 ½ cups granulated sugar and mix thoroughly with a hand-held mixer. Next, blend in 32 ounces of part-skim ricotta cheese and 1 teaspoon of pure vanilla extract on medium-low until smooth and creamy.
- Incorporate Cream: Gradually mix in 2 cups of heavy whipping cream until well combined. The mixture should be thick and gloriously creamy.
- Fold in Main Ingredients: Using a large spoon or rubber spatula, gently fold in 1 cup of cooked rice and 20 ounces of drained crushed pineapple until evenly distributed. Be gentle to maintain the fluffy texture.
- Transfer to Baking Dish: Use a large ladle to pour the mixture into the prepared baking dish, smoothing the top lightly.
- Bake: Bake in the preheated oven for approximately 1 ½ hours (90 minutes). Start checking for doneness after one hour: the pie is done when the center is no longer wobbly and a knife inserted into the center comes out clean.
- Cool Before Serving: Once baked, allow the pie to cool slightly. Transfer it to the refrigerator to chill completely. This step will help set its custard-like center and make for clean slices.
- Serve: Top each slice with a dollop of fresh whipped cream or a light dusting of powdered sugar before serving for an extra special touch.
Storing & Reheating
To store your Italian Rice Pie, cover it tightly with plastic wrap and refrigerate for up to 4 days. For longer storage, this pie can be frozen for up to 3 months; simply slice and wrap pieces in foil or freezer-safe containers. Reheat individual slices in the microwave for about 30 seconds to 1 minute, keeping in mind that the texture may be slightly altered, though still delicious. If you want to refresh it, add a tiny dollop of cream on top after reheating.
Chef’s Helpful Tips
- When mixing the ricotta, ensure it’s at room temperature for a smooth blend—cold ricotta can be clumpy.
- Don’t rush the cooling process; allowing the pie to chill ensures that the custard firms up and gives you beautiful slices.
- If you inadvertently undercook the pie, return it to the oven for an additional 10-15 minutes, checking often to avoid overbaking.
- The pie can also be made a day in advance; flavors develop as it sits, making it even tastier!
Italian Rice Pie is a beautiful way to celebrate tradition and flavor in a simple dessert. Its delightful balance of textures and flavors, combined with nostalgic memories, makes it a true crowd-pleaser. I encourage you to try this recipe—whether you’re enjoying it on a festive occasion or a simple weeknight, you’re bound to love it!
Recipe FAQs
Can I use a different type of cheese instead of ricotta?
How do I know when the pie is done?
Can I add other fruits to the pie?
Is this pie gluten-free?
More Desserts & Appetizers Recipes
- Soft & Chewy Gingerbread Blondies
- High-Protein Ninja Creami Pumpkin Ice Cream
- Reindeer Graham Crackers
- Lemon Gooey Butter Cake
- Orange Cake
👉 If you make my Italian Rice Pie recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on
Pinterest
for more easy recipes.
Italian Rice Pie
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Description
This Italian Rice Pie features a creamy blend of ricotta, eggs, and pineapple, baked to perfection. It’s a comforting, easy-to-make dessert that will wow your guests!
Ingredients
- 9 large eggs
- 1 ½ cups granulated sugar
- 32 ounces part-skim ricotta cheese
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream
- 1 cup cooked rice uncooked
- 20 ounces crushed pineapple drained
Instructions
- Preheat the oven to 350°F and butter a deep 9 X 13-inch baking dish.
- In a large bowl, beat the eggs until frothy. Add the sugar and mix well using a hand mixer. Incorporate the ricotta cheese and vanilla, mixing until smooth and creamy. Then add the heavy cream and mix until well combined.
- Fold in the cooked rice and drained pineapple using a large spoon or rubber spatula.
- Pour the mixture into the prepared baking dish using a ladle.
- Bake for approximately 1 1/2 hours, checking after one hour. The pie is done when the center is set and a knife inserted comes out clean.
- Allow the pie to cool slightly before refrigerating until completely chilled. This helps the custard-like center to set properly for clean slicing.
- Serve topped with fresh whipped cream or a dusting of powdered sugar.
Notes
Ensure the pie is completely cold before cutting for best results.
The baking time may vary depending on your oven, always check for doneness after an hour.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 11g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
