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Ingredients
Pastry:
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3 cups all-purpose flour
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½ cup white sugar
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1 tablespoon baking powder
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½ teaspoon salt
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¾ cup cold butter, cut into chunks
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1 large egg
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1 teaspoon vanilla extract
Filling:
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1 cup water
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½ cup uncooked white rice
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2 cups whole milk
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1 (15 ounce) container ricotta cheese, drained
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6 large eggs
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1 cup white sugar
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1 tablespoon lemon juice
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1 tablespoon grated lemon zest
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1 (15 ounce) can crushed pineapple, well drained
Directions
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Grease two 9-inch pie plates and set aside.
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Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.
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Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
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Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.
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Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.
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Preheat the oven to 325 degrees F (165 degrees C).
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Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.
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Divide filling between frozen pie crusts.
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Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.
Nutrition Facts (per serving)
359 | Calories |
14g | Fat |
49g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 359 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 41% |
Cholesterol 116mg | 39% |
Sodium 275mg | 12% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 1g | 4% |
Total Sugars 21g | |
Protein 10g | 20% |
Vitamin C 3mg | 4% |
Calcium 166mg | 13% |
Iron 2mg | 11% |
Potassium 175mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.