A subtle spin on the traditional Italian Easter Pie, this baked custard pie is wonderful served anytime of year. Make this version with our rice pudding for a quick and easy dessert!
2 cups Señor Rico® Rice Pudding (16oz)
2/3 cup ricotta cheese
¼ cup sugar (optional)
½ tsp lemon juice
dash of cinnamon (optional)
one 9-10” deep dish pie crust (homemade or store bought refrigerated pie crust)
Preheat oven to 450º F. Prepare pie crust and set aside.
Beat together ricotta and sugar if using (sugar will make the pie sweeter; without sugar it will taste more like an egg tart). Add eggs one at a time and beat until combined. Add lemon juice and mix well. Stir in Señor Rico® Rice Pudding.
Pour filling into crust and sprinkle lightly with cinnamon if desired.
Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake an additional 50 minutes until lightly browned on top. Center may still be slightly jiggly but will set up once cool. Let pie cool completely before serving chilled or at room temperature. Top with whipped cream if desired.