Easter Grain Pie
 
Prep time
Cook time
Total time
 
You will need a 9 inch deep-dish pie pan that is about 2 inches deep.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
  • Base:
  • 1 cup (about 6 full sheets) of graham cracker crumbs
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup melted, unsalted butter
  • Filling
  • 3 cups whole milk
  • ⅓ cup Arborio, long grain or converted rice
  • 4 large eggs
  • 1 cup sugar
  • 1 pound ricotta cheese
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon rind
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350.
  2. For the base: Whisk the spices into the cracker crumbs. Stir in the melted butter until the mixture is evenly moistened, then press into the pie pan and up the sides. The mixture will be fairly dry; that is how it is supposed to be.
  3. For the filling: Simmer the milk and rice slowly, until thickened, and the rice has absorbed all the milk. Remove the pan from the heat to cool to room temperature. In a large bowl, beat the eggs until foamy, then beat in the sugar until the mixture thickens. Stir in the ricotta, lemon and vanilla. Fold in the cooked rice.
  4. Pour the rice filling into the crust. Bake the pie in a preheated 350 degree oven for about 55 minutes, until it's set in the center. Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.
Recipe by Tout va bien! (tm) at https://christymajors.com/easter-pie-penance/