This Ricotta Rice pie recipe of my Mama Carmela’s and Grandma Lena’s is dedicated to the Camarata family and to the memories of Easter Sundays spent at our cottage by the lake. This is one of our family’s traditional Easter desserts and like many Italian dolces, it is simple and lightly sweet with just a kiss of lemon essence. The rice settles to the bottom leaving a custard-like top layer—Italian rice pudding in a pie!
Ingredients
1 1/2 cups cooked long grain or Arborio rice, cooled/room temperature
1 cup sugar
1 cup whole milk ricotta cheese
4 eggs
½ teaspoon salt
2 cups half & half
1 tsp vanilla
1 small lemon; juice and zested
2 dashes cinnamon (1 dash in batter, 1 dash on top)
1 9-10″ pie crust (homemade or if you must, Pillsbury refrigerated pie crust)
Directions
Preheat oven to 450 degrees. Line a 9.5″-10″ deep dish pie dish with dough. (Recommend deep dish(2″) since this is a lot of filling and will come very close to top.)
Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated. Add half & half, vanilla, lemon juice, lemon zest, salt and a dash of cinnamon. Mix well. Stir in rice.
Pour filling into crust and sprinkle top lightly with cinnamon. Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake an additional 50-55 minutes. Should be lightly browned on top & may be slightly wiggly toward center (will set up when cool).
Let cool completely. Serve chilled or room temperature with a dollop of whipped cream, additional lemon zest and maraschino cherry.
Once Upon a Spice 
A favorite in our house. I like that you use Arborio.
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Thank you, Jovina! The arborio seems to give the pie more body and a deeper rice flavor. It’s a favorite in our house too! Buona Pasqua!
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Never heard of Ricotta Rice Pie before but it looked so interesting I had to pin it to try sometime!
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It’s really wonderful, Marci! Light yet custardy with a kiss of lemon 🙂 Thanks so much!
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Lana dear, sounds divine ….. Happy Easter ❤️
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Thanks so much, Marisa! I’m making 2 more this Saturday 🙂
Buona Pasqua!
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Wonderful Lana…enjoy ! 🙂
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Looks wonderful Lana ☺️
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Thanks so much, Frances! It really is 🙂
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I don’t think I have ever had this but it sounds so nice! Thanks for sharing your family’s recipe!
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Awww, thank YOU, Cynthia! It’s very different but steals your heart & palate right away 🙂
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I am imagining it and so far it tastes delicious lol. I’ll let you know when I give it a try!
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I love the tasty mental imprints of fellow foodies, Cynthia! Isn’t it wonderful to be able to taste something before it is made?? 🙂
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Definitely! In fact it’s been on my mind so much that I mentioned it to my sister and now have committed to making it the next time we get together! Probably in a couple weeks! 🙂
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Wonderful! I get asked for the recipe every time I serve it! I would love to know how you & your sister like it! Enjoy!
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I will let you know how it turns out, for sure! I’ll try to get a decent photo, but sometimes that’s kind of tough around here 🙂
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Rice pudding in a pie?!? Yes! Thank you for sharing this heirloom recipe; it looks amazing.
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Thanks, Jean! It’s so wonderful and I love your adaptation of vintage recipes! “Heirloom” is now my chosen interpretation as well! Love it! Thank you!!
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Oh so pretty and better with the memories of it I bet. 🙂
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The memories make it taste perfect every time, Kathryn 🙂 Thanks, hon ♥
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Well, this sounds really different. I have never eaten anything like this before. Aren’t the ‘old’ recipes and traditions just the best 🙂
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Thanks, Lynne! You’re right! Its very unique, but surprisingly light and super tasty!
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Wow this looks so very special! I have never tried this or heard of it! Such a lovely memory and recipe dear Lana!
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It’s really very unique, Lynn! So light! I always think of my mama & nona every time I make it 🙂 Thanks so much ♥
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So special! xxx
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This looks lovely! I haven’t had the pleasure of this dessert before but it sounds very tasty. I’m a fan of rice pudding! Hope you have a Happy Easter!
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