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Arborio
Cream Pie
INGREDIENTS:
9 eggs
1 1/2
cups white sugar
2
pounds ricotta cheese
1
teaspoon vanilla extract
2 cups
heavy whipping cream
1 cup
cooked Italian Arborio (Carnaroli) rice
1 (15 ounce) can crushed
pineapple, drained
DIRECTIONS:
Beat 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.
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