Easter Rice Pie

Recipe View Prepare the Pie Plates: Generously grease two 9-inch pie plates. Set aside. (5 minutes)

Recipe View Craft the Pastry: In a food processor, pulse together the flour, sugar, baking powder, and salt until well combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg and vanilla extract; process until the dough comes together, approximately 30 seconds. (15 minutes)

Recipe View Shape and Chill the Crusts: Transfer the dough to a lightly floured surface. Divide it in half, and roll each portion into a 9-inch round. Carefully fit the crusts into the prepared pie plates. Freeze for 1 hour to prevent shrinking during baking. (1 hour 15 minutes)

Recipe View Cook the Rice: In a medium saucepan, bring water to a boil. Stir in the uncooked rice, return to a boil, then reduce the heat to low. Cover and simmer until the rice has absorbed all the water, about 20 minutes. (20 minutes)

Recipe View Create the Rice Pudding Base: Stir in the milk and bring the mixture to a gentle simmer, stirring frequently, until thickened. About 10 minutes. Remove from heat and allow to cool completely. (10 minutes)

Recipe View Preheat the Oven: Preheat your oven to 325 degrees F (165 degrees C). (10 minutes)

Recipe View Make the Filling: In a large bowl, beat together the drained ricotta cheese, eggs, sugar, lemon juice, and lemon zest until smooth and well combined. Gently fold in the cooled rice mixture and well-drained crushed pineapple until everything is evenly distributed. (10 minutes)

Recipe View Assemble the Pies: Divide the filling evenly between the frozen pie crusts. (5 minutes)

Recipe View Bake to Golden Perfection: Bake in the preheated oven until the filling is set and the tops are a beautiful golden brown, approximately 1 hour 30 minutes. (1 hour 30 minutes)

Recipe View Cool and Serve: Allow the pies to cool completely on wire racks before slicing and serving. (2 hours)