Best No Crust Rice Pie Recipes
ITALIAN NO-CRUST RICE PIE RECIPE
Provided by amaliana
Number Of Ingredients 7
Steps:
- Mix together, put in a 9" x 13" greased Pyrex dish and bake at 350 degrees for 50 minutes.
ITALIAN EASTER RICE PIE
***PLEASE NOTE I HAVE CORRECTED THE NUMBER OF PIES WHICH THIS RECIPE MAKES, FROM 2 TO 4... THANK YOU TO THE REVIEWERS FOR BRININGT HIS TO MY ATTENTION****Compilation of other recipes I've tried in the never ending quest to duplicate another one of my grandmother's recipes. Many make this with lemon zest/juice or candied citron. We always served this on Easter, it's not too sweet, and not too heavy either> Just right after a big Easter Dinner.
Provided by CHRISSYG
Categories Dessert
Time 1h
Yield 4 pies, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
- In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
- Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
- Bake about 45 minutes or until filling is set in the middle (no longer giggling).
- Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
ITALIAN RICE PIE
This recipe has a history. When I was young, tradition was that all the foods to be served on Easter Sunday were prepared in advance. On the day before Easter, the food would be layed out on the table so the local parish priest could come and bless the food. This recipe is a tradition on Easter Sunday. It is from Naples, Italy!
Provided by quotFoodThe Way To
Categories Pie
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl.
- Add sugar and mix well.
- Stir in cheese and vanilla until smooth and creamy.
- Add heavy cream and stir.
- Fold in cooled, cooked rice and then drained pineapple.
- Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
- Bake@325* oven for 1 hour.
- Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
- Refrigerate after throughly cooled.
Nutrition Facts : Calories 519.8, Fat 28.2, SaturatedFat 16.6, Cholesterol 232.5, Sodium 133.2, Carbohydrate 52.4, Fiber 0.8, Sugar 35.3, Protein 15.4
CRUSTLESS RICE PUDDING PIE
This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!
Provided by Linda Seide
Categories Puddings
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
- 2. Cook rice in unsalted water until done, according to the box directions.
- 3. Add the butter and sugar, and stir well to incorporate.
- 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
- 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
- 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
- 7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
- 8. Enjoy!
EASTER RICE PIE
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful...
Provided by Jessica S
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough. (Recommend deep dish (2") as this is a lot of filling and will come very close to top.)
- 2. Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
- 3. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
- 4. Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5" x 2" pie dish. It will not overflow while baking.)
- 5. Bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward the center (will set up when cool).
- 6. Let cool completely. Serve chilled or room temp.
RICE PIE CRUST
This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.
Provided by Darlene Summers
Categories Pie
Time 12m
Yield 1 9inch pie shell, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix thoroughly.
- Press into the bottom and up sides of 9-inch GLASS pie plate.
- Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).
Nutrition Facts : Calories 590.5, Fat 17.9, SaturatedFat 9.7, Cholesterol 225.5, Sodium 311.9, Carbohydrate 81.4, Fiber 1.3, Sugar 0.5, Protein 22.7
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