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Italian Easter Rice Pie

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“***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.”
READY IN:
1hr
SERVES:
32
YIELD:
4 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
  2. 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. Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
  4. Bake about 45 minutes or until filling is set in the middle (no longer giggling).
  5. Allow to cool completely before serving, this actually tastes best when refrigerated overnight.

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