Italian Easter Ricotta Rice Pie

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Italian Easter ricotta rice pie

This Italian Easter Ricotta Rice Pie is my Mother's recipe. She made these every year for Easter and as you can see these are a little different than your traditional pie.

They are really little hand pies made with a sweet dough and sweet ricotta cheese and rice filling. Anybody that knows me knows that I have a passion for preserving these old family recipes.

I found my mother's recipe for these last year and gave them a try but I failed. You see, my mother's handwritten recipes are short the instructions all she had written down was the ingredients. So I had to figure out the rest on my own. And, this year I did.

Italian Easter Ricotta Rice Pie: Ingredients:

For the Dough:

5 cups all-purpose flour
1/4 cup white sugar
3 eggs beaten
1 cup Crisco
1 cup warm water

The Filling:

2 lbs. ricotta cheese
1/4 lb. cooked rice (You'll need 1/2 cup uncooked to get 1/4 lb. cooked)
3/4 cups white sugar
3 eggs
2 eggs beaten (You'll need these later to seal the pies and brush before baking)

Jasmine Rice


I first made the rice according to the package instructions. I used Jasmine Rice because it is a long grain and sticky rice. This helps hold the filling together.

Ricotta rice pie dough

While the rice was cooling I mixed the dough. I used my KitchenAid Stand Mixer with the dough hook.

 I added all ingredients for the dough except the flour into my mixing bowl. I added the flour last and turned it on low speed and mixed until the dough was formed.

If you don't have a stand mixer use a large bowl and mix by hand. Next, I set the dough aside and started to make the filling.

Again, using my stand mixer I added the ricotta cheese, sugar, eggs, and rice into the mixing bowl. Using the flat bar I mixed this on low speed until everything was mixed together. I put the filling in the refrigerator for about 30 minutes.

Easter ricotta rice pies

I rolled the dough into about a 14-inch long x 2/12-inch high log

Easter ricotta rice pie recipe


I cut the dough into 3/4-inch slices and rolled them out on a floured surface into a circle about 1/8-inch thick.

I filled the center with 1/4 cup of the filling. Then, I brushed the edges of the dough with the beaten egg. I carefully folded the edges together and then pinched along the seams with a fork.

Easter ricotta rice pie

I placed my little pies on a cookie sheet lined with parchment paper four pies on a cookie sheet. Then, brushed on the beaten egg over the whole surface of each pie.

 I baked them at 350 degrees for 30 minutes. Then place them on a rack to cool. These Italian Easter Ricotta Rice Pies brought back many fond memories for me. With the sweet dough and the sweet ricotta cheese and rice filling, they make a perfect Easter treat.

Italian Easter Ricotta Rice Pie: Traditional Pie


Italian ricotta rice pie

I also made your traditional Italian Ricotta Rice Pie by doubling the filling recipe. I used a 9-inch pie crust and a 9-inch pie plate.

I baked this pie at 350 degrees for 60 minutes let it cool and then placed it in the refrigerator. So, you can make this either way or as I did both of them.

As always thanks for stopping by and I hope you enjoy.


8 comments:

  1. What an interesting recipe. Is there a particular Easter significance to this Italian Easter Ricotta Rice Pie? And I'd be interested in hearing what is best served with it. Thanks for sharing your mom's recipe, Sam.

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    1. I'm not sure of any Easter significance just that this has been a family tradition in our family for years. My grandmother's on both sides of the family made these and it has been carried on Every Easter. It's really a dessert but makes a great snack. Thanks Pat :)

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  2. Sam, this sounds like a delicious cross between a hand pie, ricotta cheesecake and rice pudding. Yum! Looking forward to trying it someday when we have an oven again. :)

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    1. Oh this really is delicious Margaret. It's a great snack and dessert and a family tradition every Easter. Thanks for stopping by :)

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  3. This is a new one! May try this weekend ! Love the combo of ingredients!

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    1. Hi Tracey, Thanks, and I do hope you like this if you try it. this is for sure a favorite of mine.

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  4. I love a good family recipe and this looks delicious. Kind of like rice pudding, pie and cheesecake all in one!

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    1. Yes, it really is Carlee. We only make this at Easter time. I really don't know why because it is such a great dessert. Thanks.

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