Ingredients
-
4
-
12
-
3
-
3
-
3
-
3
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Italian Easter Rice Pie, ***PLEASE NOTE I HAVE CORRECTED THE NUMBER OF PIES WHICH THIS RECIPE MAKES, FROM 2 TO 4 THANK YOU TO THE REVIEWERS FOR BRININGT HIS TO MY ATTENTION****Compilation of other recipes I’ve tried in the never ending quest to duplicate another one of my grandmother’s recipes Many make this with lemon zest/juice or candied citron We always served this on Easter, it’s not too sweet, and not too heavy either> Just right after a big Easter Dinner , This recipe was by far the closest I found, (after a LOT of searching), to how my family used to make it We just make this filling and put it in a glass baking dish without a crust The only change I made was adding a teaspoon of pure vanilla extract It was PERFECT!!!! Thank you so much for posting this!!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees and Line 2 9" Pie Pans With the Crusts, Refrigerate and Reserve. |
|
2
Done
|
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). |
|
3
Done
|
Divide Filling Between 4 Prepared Pie Crusts, Sprinkle With Cinnamon. |
|
4
Done
|
Bake About 45 Minutes or Until Filling Is Set in the Middle (no Longer Giggling). |
|
5
Done
|
Allow to Cool Completely Before Serving, This Actually Tastes Best When Refrigerated Overnight. |
