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
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