Name: Mary’s Rice Pie
Yield: Makes one 13-x-9-inch pie; serves about 12
Ingredients: 2 teaspoons pure vanilla extract; 2 cups heavy cream; 1 teaspoon salt; 1½ cups long-grain white rice; 1½ cups sugar, or less to taste; Pastry Dough, Carlo’s Cookie Dough or Basic Pie Dough for a 2-crust pie; 6 large eggs; 1 pound (about 2 cups) ricotta cheese, drained in a cheesecloth-lined sieve or colander for a few hours or overnight; 5 cups milk; 1 teaspoon ground cinnamon, for sprinkling

Preparation info

Makes one 13-x-9 inch pie; serves about
12

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This is one of the best recipes in this book. When I brought a few pieces of this wonderfully creamy pie to the kitchen where I used to cook as a volunteer, it was devoured instantly, and I had half a dozen requests—which became demands—for the recipe. Baked in a rectangular pan, it is sturdy and travels well. The recipe is from Mary Codola of Rhode Island, who has been baking it for her family at Easter for many years.

This recipe can be halved and baked in an 8-inch square pan.