Description
This creamy, citrusy Italian rice and ricotta pie is simple to make with just a few simple ingredients and store-bought phyllo dough.
Ingredients
Units
Scale
- 1 container (15-ounces) whole-milk ricotta cheese
- 3 large eggs
- 3/4 cup powdered sugar, plus more for garnishing
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 3/4 cup cooked short-grained rice
- 6 sheets store-bought phyllo sheets, thawed (or homemade if you prefer)
- 6 tablespoons (3/4 stick) unsalted butter, melted
Instructions
- PREP: Preheat to oven to 375 degrees F.
- BLEND WET INGREDIENTS: Add the ricotta cheese, eggs, sugar, vanilla extract, and citrus zest to a food processor and blend.
- ADD RICE: Stir in the prepared rice by hand.
- LAYER PHYLLO DOUGH IN PAN: Lightly grease a 9-inch pie pan with melted butter and then carefully add a sheet of phyllo dough. Using a pastry brush, baste the sheet with melted butter. Repeat the process until you’ve added all the phyllo dough sheets.
- ADD THE RICOTTA RICE MIXTURE: Next, pour the ricotta mixture into the prepared pie dish. Then crunch up the edges of the phyllo dough to get the rustic, ruffled edges. Some of the phyllo dough might cover part of the pie and that’s fine.
- BAKE: Put the pie dish on a baking sheet and cook until the center is set and the phyllo dough is slightly browned, about 35-40 minutes. If the phyllo dough starts to get too dark, you can loosely cover it with aluminum foil. I had to do this with mine about halfway through the baking process.
- COOL AND SERVE: Let the pie cool completely. Then dust with confectioners’ sugar (powdered sugar) and serve.
Notes
PHYLLO DOUGH IS EASY TO USE: Phyllo dough is thin and delicate. But it’s easy to work with — especially in this rustic recipe. If you tear a sheet, don’t worry about it. You won’t be able to tell once the pie is baked.
HOW CAN I TELL IF CENTER IS SET? When the pie is done, the center will look like custard. If it’s very slightly jiggly, that is OK. The pie will continue to set as it cools.
MAKE AHEAD: This pie can be made several hours ahead of time. Just let it cool and then sit to room temperature until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian