Italian Easter Rice Pie Recipe

Italian Easter Rice Pie Recipe

I remember my mother making this pie when I was a little girl. It has stayed in our family. I make it every year for Easter. It was on television about 20 years ago. It’s easy to make and delicious.

This is a typical Easter dessert that is easy to make and not too sweet. The rice settles at the bottom of the pie, leaving a custard-like layer on top. Top it with a dollop of whip cream on top for a perfect finish.

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins


Pie crust:

  • cup Crisco
  • 2 cups flour
  • 1 tsp salt
  • 1 egg beaten, into 1/4 cup ice water
  • 1 tbsp white vinegar


  • 2 cups ricotta cheese
  • cup white rice, cooked and cooled
  • 3 eggs, beaten
  • ½ cup sugar
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 egg, for brushing top of pie


  1. Mix shortening flour and salt until crumbly.
  2. In another bowl, slightly beat the egg, water, and vinegar and add to the flour mixture.
  3. Mix quickly and line a 9-inch pie plate with half of the pastry.
  4. Pour in the rice filling and top with the remaining pastry.
  5. Beat egg with fork and brush top of pie generously.
  6. Cut a few air vents on top.
  7. Bake at 350 degrees F for 45 minutes or until nicely browned.


  • Sugar: 13g
  • :
  • Calcium: 164mg
  • Calories: 521kcal
  • Carbohydrates: 52g
  • Cholesterol: 134mg
  • Fat: 28g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 159mg
  • Protein: 15g
  • Saturated Fat: 10g
  • Sodium: 332mg
  • Vitamin A: 422IU
Nutrition Disclaimer
Have you tried this Italian Easter Rice Pie Recipe? Join our Recipe Sharing forum to discuss your experience with this traditional holiday dish and share your own favorite variations.

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