![](https://cdn.statically.io/img/www.allrecipes.com/thmb/vAjfaKCTqOELpcfd-_64NDWfDLg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/935100-69cf4dd04b474f26be65ea565cc13ad1.jpg)
Ingredients
Crust
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2 ½ cups all-purpose flour
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1 tablespoon baking powder
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½ cup white sugar
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¼ cup butter
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3 large eggs
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½ teaspoon vanilla extract
Filling
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1 cup water
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½ cup uncooked white rice
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1 quart milk
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1 (15 ounce) container ricotta cheese
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1 ½ cups white sugar
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1 tablespoon lemon juice
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1 tablespoon grated lemon zest
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6 large eggs
Directions
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Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10-inch pie plates. Line the pie plates with crust, and refrigerate until needed.
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Bring water to a boil in a saucepan; stir in rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in milk and continue cooking, stirring frequently, until mixture thickens. Set aside to cool.
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Preheat the oven to 325 degrees F (165 degrees C).
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Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.
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Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts (per serving)
323 | Calories |
9g | Fat |
49g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 323 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 5g | 24% |
Cholesterol 125mg | 42% |
Sodium 182mg | 8% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 1g | 2% |
Total Sugars 28g | |
Protein 11g | 22% |
Vitamin C 1mg | 1% |
Calcium 200mg | 15% |
Iron 2mg | 11% |
Potassium 194mg | 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.