Rice Pie for Easter
Ingredients
Crust
- 3 cup flour
- 6 Tablespoon shortening
- ½ cup sugar
- 3 eggs
- 2 tea baking powder
- ½ tea salt
Filling
- 1 lb ricotta
- 2 cups cooked cooled rice
- 3 to 4 quarts milk
- 2 eggs
- 1 tea vanilla
Steps
- For the crust, make into a dough adding enough dough to get a rolling consistency. Roll out between two sheets of wax paper. Turn out to line a 9 X 13 baking pan. Set aside.
- For the filling, re-cook rice in milk saving one cup of milk to use as needed. Let cool. Add ricotta, eggs, and vanilla, mixture will be somewhat thin.
- Pour into the cake pan lined with crust.
- Bake at 350°F for one hour or until all liquid is gone.