Easter Rice Pie

A rich crust lines this citrus-spiced rice and ricotta cheese pie. Great for Easter brunch.

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Ingredients:

• Dough:  
• 2 1/2 lbs. flour  
• 1/2 lb. Crisco (melted and cooled)  
• 1 T salt  
• 1 t. baking powder  
• 4 eggs  
• 1 1/2 cups milk  
• 1/2 cups sugar  
• 1/2 t. vanilla    
• Filling:  
• 1 lb. rice  
• 8 eggs  
• 3 lbs. creamy Ricotta  
• 1 cup milk  
• juice of 2 large oranges  
• juice of 1 lemon  
• 1 T vanilla  
• 3 cups sugar  
• 2 t. cinnamon  
• Jar of marachino cherries  
• Chocolate bar, grated  

Method

Dough: In large bowl mix flour, salt, baking powder. Make well, add beaten eggs, milk, sugar, vanilla and cooled Crisco. Mix well. Then work on board until smooth. Take amount needed for each pie plate and roll thin. Cook and cool rice. Mix and add beaten eggs, orange juice, lemon juice, vanilla, sugar, cinnamon, milk, cherries and Ricotta. Fill 4 pie pans. Add grated chocolate on top. Bake at: 325 for 20 minutes, 300 for 30 minutes, 275 for 5-10 minutes.

Notes:

Number of servings: 36

Submitted By: MargeSLP
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