Italian Rice Pie
This sweet Italian Rice Pie is a rich and creamy dessert that’s perfect for your Easter holiday table. With a luscious, creamy filling made with rice, ricotta cheese, and the fruity flavor of pineapple, this rice pie is a twist on the traditional Italian dessert that will become a new family recipe you’ll serve every year!
If you want a dessert you can prepare ahead of time to enjoy on Easter Sunday, this one fits the bill! Bake it the day before so you can enjoy it after Easter Mass or whatever your family traditions are for this holiday!
SAVE THIS RECIPE FOR RICOTTA RICE PIE TO YOUR FAVORITE PINTEREST BOARD!
What is Rice Pie?
When I initially saw the title of the recipe, I thought it would be a savory pie, like layers of rice, cream of something soup, and meat. But no, this Italian Rice Pie is a sweet dessert traditionally served for Christmas and Easter time. Some versions of this Italian recipe, also known as pastiera di riso, use a flaky shortcrust pastry in a springform pan or add citrus flavors like lemon zest or orange peel and even cinnamon. Overall, the flavors are fresh and comforting, and this pie is always a hit at the holidays!
Ingredients for Italian Rice Pie
The list of ingredients isn’t long, but you might not keep all of them on hand. Make a stop at your grocery store to pick up any of these ingredients you’ll need:
Large eggs (you’ll need nine!)
Granulated white sugar
Part-skim ricotta cheese
Pure vanilla extract
Heavy cream
Cooked rice
Crushed pineapple (drained)
I’ve included a detailed ingredient list and instructions in the recipe card at the end of the post, so make sure to check it out!
How to make Italian Easter Rice Pie
The only thing you need to plan ahead for with this dessert is that it has a long baking time. Here’s how to make this delicious dessert:
First, I preheat oven to 350°F. Then I prepare a deep 9 X 13-inch baking dish by buttering it. *See note in recipe card.
I beat the eggs in a very large bowl. Then I add the sugar and with a hand held mixer, mix well. I add the ricotta cheese and vanilla with the mixer on medium low until any clumps of ricotta have broken apart and the contents become completely smooth and creamy. Then I mix in the heavy cream.
With a large spoon or rubber spatula, I fold in the cooked rice and drained pineapple, making sure it is completely incorporated.
I find that it’s easiest to use a large ladle to transfer the mixture to the prepared baking dish.
I bake the pie for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, I check the status after one hour. Pie will be done when I see the center is no longer wobbly, the top is golden and slightly browned, and I can insert a knife into the center that comes out clean.
This pie is best served cold, so I allow it to cool a bit before setting the pan into the fridge to cool completely. Also, when I put it into the fridge, the custard-like center becomes fully set and the slices are clean when I cut it.
I like to top each slide with some fresh whipped cream or a dusting of powdered sugar with this before serving.
Recipe Notes
You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish.
Don’t let the dark browned edges freak you out because those are the tastiest parts of the pie! They’re kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening. But trust me on this, they are quite flavorful.
FAQS
Can you make Italian Rice Pie ahead of time?
Yes, you can make this pie up to 3 days ahead of time. Store it in the fridge, tightly covered, until you are ready to serve it.
What types of rice should I use?
I typically use long grain white rice for this recipe.
The texture will be slightly different depending on what kind of rice you use. Arborio rice is a great substitute.
How do I store leftover Sweet Rice Pie?
Cover with plastic wrap or place in an airtight container and refrigerate any leftovers in the fridge for up to a week.
Can I serve this pie warm?
Rice Ricotta Easter Pie needs to cool a bit to room temperature then completely cool in the refrigerator so that it can set before cutting, like cheesecake. Let it cool completely and I promise it will be worth the wait!
How should I serve this Rice Pie?
Serve ricotta pie with fresh whipped cream and a cherry, or dust it with powdered sugar before serving. Keep everything light and simple!
More Italian Recipes to Try
If you loved this recipe from our Italian friends, then try one of these classic Italian desserts and other recipes:
Pizzelles: Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie! All you need for this easy pizzelle recipe is a handful of ingredients and a pizzelle iron! For a different flavor, try these Chai Pizzelles!
Biscotti: These traditional Italian cookies will leave your taste buds dancing with joy. With its perfect balance of sweetness and crunch, this classic biscotti is the perfect treat for your holiday baking tray or any occasion.
Italian Bread: My Grandma’s Italian Bread has the perfect crunchy, chewy crust and is so incredibly soft and delightful on the inside. This homemade bread is great out of the oven slathered with butter, used for a panini, or toasted for breakfast!
Italian Pasta Salad: Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad.
Pasta: I have tons of pasta recipes on the blog for you to enjoy. They are more American-Italian than true Italian, but hey, they’re delicious either way!
Have you had Rice Pie before? What is your traditional Easter dessert? Let me know in the comments below!
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Italian Rice Pie
Ingredients
Instructions
Notes
When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish.
Don’t let the dark browned edges freak you out! Those are the tastiest parts of the pie, kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening.
Nutrition
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