Thursday, March 28, 2013

Ricotta Rice Pie....An Easter Tradition!

Ricotta Rice Pie!

I will be having my family here for Easter this year....and every year, no matter where we go for Easter, I make this most delicious Ricotta Rice Pie.

This recipe was handed down to me from my Mom.  She use to make this pie every Easter, and even around Christmastime when she hosted the "Deacon's Christmas Party".  I remember it all so well, she would be cooking all week for this Christmas Party, all the delicious foods that us kids would love to eat.  On her menu was "Ricotta Rice Pie".  My sister and I loved this pie, and we were so worried we wouldn't get a piece, after the platter went around to all the Deacon's and their wives. 

Finally the time came, and the platter went around the huge table, there was at least 20 people around that large table. There we were in our P.J.'s, (yes we were very young) waiting in the kitchen for the leftover pie. Would you believe the platter was empty!  YES, EMPTY....but my sister and I enjoyed the crumbs, and they were delicious!

This pie, is so creamy from the ricotta cheese, and you don't even know there's rice in it, it's so tender.  I like to serve this with sliced strawberries and whipped cream, or you could just eat it plain.  Here's the recipe!

Ricotta Rice Pie

2 cups COOKED white rice COOLED (I use Carolina Long Grain)
2 cups Ricotta Cheese
1 & 1/2 cups sugar
5 eggs beaten
1/2 stick butter softened
1 TBS almond extract
1 pint fresh strawberries sliced, and sweetened with 1 TBS sugar
Freshly whipped cream

HINT - Cook the rice the day or night before so it's cooled down. Leave all the ingredients at room temp for about 1 hour before you start mixing, you do not want cold ingredients just won't work!

With an mixer,  beat the butter, eggs, sugar, and almond extract.  Add the Ricotta cheese and beat until smooth.  Add the rice and mix really good.

Grease a spring form pan, and add the batter, or a 9x13 dish.  Bake at 350 for about 45 minutes.  When cooled, run a sharp knife around the spring form pan, and unmold.  Put on a pretty platter, serve with fresh strawberries, sweetened with 1 TBS sugar, and freshly whipped cream! YUMMO!

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