In the realm of Easter culinary traditions, the Easter rice pie stands as a delectable symbol of celebration and indulgence. Originating in Italy, this savory dish has captivated taste buds across the globe with its symphony of flavors and textures. Our article presents a collection of Easter rice pie recipes, each embodying the essence of this classic delicacy while offering unique variations to suit diverse preferences.
From the traditional Italian pastiera featuring a rich ricotta and wheat filling to the delectable Greek fanouropita scented with orange zest and cinnamon, our selection showcases the culinary diversity of the Easter rice pie. Embark on a culinary journey through these treasured recipes and discover the perfect centerpiece for your Easter feast. Each recipe is meticulously crafted, providing step-by-step instructions and a comprehensive list of ingredients, ensuring a delightful and successful baking experience.
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.
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.
Provided by CHRISSYG
Categories Dessert
Time 1h
Yield 4 pies, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
- 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).
- Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
- Bake about 45 minutes or until filling is set in the middle (no longer giggling).
- Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
EASTER RICE PIE
This recipes makes two Easter pies with rice and pineapple filling.
Provided by TINATED
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- Grease two 9-inch pie plates.
- Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
- Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
- Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
- Fit crusts into the prepared pie plates and freeze for 1 hour.
- Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
- Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
- Divide the filling between the 2 cold pie crusts.
- Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 48.6 g, Cholesterol 115.6 mg, Fat 14.2 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 8.1 g, Sodium 274.5 mg, Sugar 20.5 g
EASTER RICE PIE
Steps:
- Grease two 9-inch pie plates.
- Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
- Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
- Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
- Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
- Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
- Divide the filling between the 2 cold pie crusts. Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Make sure the rice is cooked through before assembling the pie.
- Allow the pie to cool completely before slicing and serving.
- For a creamier filling, use heavy cream or whole milk instead of milk.
- For a tangier filling, add a little lemon juice or vinegar.
- For a sweeter filling, add a little sugar or honey.
- Garnish the pie with fresh fruit, chopped nuts, or whipped cream before serving.
Conclusion:
The Easter Rice Pie is a delicious and festive dish that is perfect for any Easter celebration. With its creamy filling, flaky crust, and colorful decoration, this pie is sure to be a hit with family and friends. So gather your ingredients and give this recipe a try!
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