Rice Pudding Pie
Imagine two of your favorite desserts combined for one sweet treat. Now make it a reality with this delicious dessert that’s the perfect way to finish off your favorite meal. It’s also the perfect solution for your leftover rice.
Ingredients
- 3/4 cup(s) cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoon(s) pure vanilla extract
- 1 tablespoon(s) orange zest
- 15 ounce(s) whole milk ricotta cheese
- 1/2 cup(s) cooked short-grain rice
- 333/1000 cup(s) toasted pine nuts
- 6 sheets fresh phyllo pastry sheets or thawed phyllo pastry sheets
- 3/8 cup(s) unsalted butter, melted
Instructions
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Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth.
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Stir in the rice and pine nuts.
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Set the ricotta mixture aside.
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Preheat the oven to 375 degrees.
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Lightly butter a 9 inch glass pie dish.
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Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides.
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Brush the phyllo with the melted butter.
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Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet.
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Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
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Spoon the ricotta mixture into the dish.
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Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
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Brush completely with melted butter.
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Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
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Transfer the pan to a rack and cool completely.
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Sift powdered sugar over the pie and serve.
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Need more to satisfy your sweet tooth? Why not try some Coconut Pie, Bread Pudding with Berry Sauce or lighten things up with a super low-cal rice pudding prepared in the crock pot?.
Nutrition
Calories: 7581.98kcalCarbohydrates: 253.63gProtein: 443.17gFat: 519.09gSaturated Fat: 321.77gCholesterol: 2191.11mgSodium: 9521.54mgFiber: 4.5gSugar: 131.55g
Tried this recipe?Let us know how it was!