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
Scale
- 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