Easter Recipes: Italian Rice Pie I

9 eggs1 1/2 cups white sugar2 pounds ricotta cheese1 teaspoon vanilla extract2 cups heavy whipping cream1 cup cooked white rice1 (15 ounce) can crushed pineapple, drainedBeat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple. Pour into a 9 x 13 inch buttered pan. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled. Amount Per Serving  Calories: 646 | Total Fat: 36.7g | Cholesterol: 355mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 646

Total Fat: 36.7gCholesterol: 355mgSodium: 244mgTotal Carbs: 59.3g    Dietary Fiber: 0.5gProtein: 22g VIEW DETAILED NUTRITION
About: Nutrition Info

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