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.