text: feed yourself: Mom's Ricotta Pie
  Mom's Ricotta Pie
  This is usually an Italian Easter tradition but don't let that stop you from making it any time you just have to have it. It's a wonderful brunch served with fruit. My mom's version isn't very sweet so it's a nice dinner too with a salad. And it looks harder than it is to make.
  1 cup cooked arborio rice (My mom cooks it in 1 cup water and one cup milk - makes it nice and creamy)
  1 jar St. Dalfour Orange Marmalade Conserves
  2 extra large eggs beaten lightly with 1 tbsp vanilla
  Combine all of these ingredients and pour into the pie crust.
  Bake on a cookie sheet in a pre-heated 350 degree oven until the center is firm. This can vary from oven to oven so it's difficult to give an exact time but 45 minutes is about right.
  Let the pie cool a bit before slicing so it firms up a bit.
  Posted by vb at 7:00 PM Labels: Easter
  Sarah, it's always a crowd pleaser!
  I just love Ricotta Pie. My whole family just love it, such a mouth-watering dish. Thanks for the share!
  Gabby, glad I'm finding more ricotta pie lovers!
  nice blog!This is the best....
  glad I'm finding more ricotta pie lovers!Thanks for the share!
  Zubaidatariq, ricotta pie lovers unite!
  Jenny, you must know Sarah!
  I'm finding more ricotta pie lovers!Thanks for the share!
  My whole family just love it, such a mouth-watering dish. Thanks for the share!
  Islington private guards said...
  This recipe requires 16 eggs, 12 of which are in the filling....unfortunately, it tastes very "eggy" and was unappealing. Otherwise, the pies look good and are somewhat tasty
  As I Irish girl I took this to my husband's Italian family (all great cooks) and it was the biggest hit of the Easter Dinner. They love Ricotta pie but said this was the best because it was light and had all the great flavor.