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  • Italian Lemon Rice Pie~ Thanks Eva!

    1 posts, 1 voices, 1518 views, started Apr 23, 2011

    Posted on Saturday, April 23, 2011 by Denise Richardson


    • Diamond

      Italian rice pie—lemon or pineapple...very easy to make.  


      9 eggs  

      1 1/2 cups white sugar  

      1 (32 oz.) ricotta cheese (may use skim, fat free, or reduced fat)  

      1 teaspoon vanilla extract  

      2 cups light cream  

      1 cup cooked white rice (River for starchy consistency)  

      1 (15 ounce) can, crushed pineapple—drained; or the juice of two squeezed lemons with lemon zest (depending on your flavor preference for pineapple or lemon)  

      1/4 teaspoon cinnamon for dusting the top of the pie before placing in oven  


      1. Beat eggs in large mixing bowl.  Add sugar, mixing well. Stir in ricotta and vanilla until smooth.  Add cream and stir.  Fold in cooked rice and either crushed pineapples or lemon juice/zest.  

      2. Pour mixture into a Crisco greased, lightly floured 9 ½ by 13 ½ in. Pyrex dish.  Sprinkle cinnamon on top.  

      3. Bake at 325 degrees F for one hour—top should be golden brown; toothpick test.  Refrigerate until thoroughly cooled.  Tastes best served at room temperature right from its baking dish.


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