If you are looking for something a little different to make for dessert this Easter, or if you’re just looking for a delicious recipe that will use up a boatload of eggs and some leftover rice, well then I have just the recipe for you!
This recipe came about when I asked my neighbor Felicia if she had any good rice recipes {seeing that we all seem to have a lot of rice in our pantries these days}. And well, lucky for me, Felicia grew up with an Italian grandmother who made a rice and ricotta pie every Easter!
Rice in a ricotta pie? Doesn’t that sound a bit unusual? Last year around this time I had made a plain ricotta pie for the first time and I thought it turned out pretty amazing. But this pie, with the addition of rice and pineapple AND coconut? HOLY CANOLIES people… it was freakin’ incredible!
So incredible, that after trying this dessert over at me neighbor’s house a few weeks ago, I just knew I had to make it again {yes, it was that good!} and share the recipe with you.
Seriously, this recipe, it rocks! And you should totally try it.
*The original recipe called for baking this in a 9 x 13 inch baking dish, but I wanted to jazz it up a bit presentation wise, so when I made the recipe I used a 10 inch spring form pan and {2} 5″ ramekins for the extra filling. But you do what you want. 🙂 But trust me, this recipe is AWESOME.
~Mavis
Felicia’s Italian Pineapple Rice Pie with Coconut and Lemon
Ingredients
9 eggs
1 ½ cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 cup unsweetened coconut flakes
1 (20 ounce) can crushed pineapple, drained
1 tablespoon lemon Juice
Instructions
Directions
Preheat oven to 325 degrees.
Whisk eggs in large mixing bowl. Add the sugar, mix well and then stir in the ricotta cheese and vanilla and continue to whisk until smooth and creamy. Whisk in heavy cream, again until smooth. Fold in coconut flakes, cooked rice, crushed pineapple and lemon juice and whisk until you have a nice well blended and creamy mixture.
Pour into a 9 x 13 inch buttered pan {or a 10″ spring form pan & {2} 5″ ramekins}.
Bake at 325 degrees F for one hour if using a 9 x 13 inch pan or 1 hour and 45 minutes if using a 10″ spring form pan {I took the ramekins out of the oven at the 65 minute mark}.
Check to make sure the pie is fully baked by insert a clean knife into center. If the pie is done, the knife will come out clean and the top and the edges of the pie should be a nice golden brown.
Cool for 1 hour and then refrigerate until ready to serve.
Jennifer B says
You ought to be mentioning that this cake is gluten free – it looks fabulous and it something I might actually bake since my husband could eat it. I have found that the recipient that are naturally gluten free are usually the most successful for me. Can’t wait to try it!
Trudy Judkins says
Sounds good and I could use about 15 or more of the eggs my Bantam hens have layed! I used 31 of their egg whites to make an Angel Food cake once!
Jennifer Jo says
Would this be good as a pie filling? Divide it between two pastries? Serve with whipped cream, and maybe a blueberry sauce?
Mavis Butterfield says
No. It doesn’t need a crust or whip cream. You should make this though, I thought of you while I was making it.
Katherine says
Yum! I think I’ll add some lemon zest to this recipe. Thank you, Mavis.
Em says
I made this tonight. I halved the recipe (used five eggs), and it still made plenty. Delicious! Thank you for sharing the recipe!
Jamie says
Mine is still in oven , 1hour and 35 mins , still not done, why?? Smells awesome, but not cooking as it should! Any comments? Help!!
Mavis Butterfield says
Hi Jamie,
Oven temps vary, as well as depth of pans so just make sure you cook it until the center it set and you’ll be fine. It’s such a delicious dessert, I wish I was making it for Easter.
Lauretta says
Should I mix by hand with a whisk or can I use my electric mixer?