Tropical Rice Pie
- Pie crust ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup ground almonds (optional)
- 1/2 teaspoon salt
- 1/3 cup butter flavored shortening
- 1/4-1/3 cup ice cold water
- Stir together flour and salt, cut in shortening until crumbly, then add water to form a dough. Roll out onto floured surface and form a 14" circle fit into pie pan. Pierce fitted crust with a fork to prevent puffing. Bake pie crust in a preheated 375f oven for 15-20 minutes.
- 1 prebaked single crust pie dough
- 1 1/2 cups cooked rice*
- 1 pint light cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1-1lb. container(Whole Milk)Ricotta cheese
- 3 large eggs
- 1 cup diced fresh Tropical Fruit (1/3 cup of each-Apricot, Pineapple & Mango)
- 1/4 teaspoon ground cardamom or nutmeg
- 1 teaspoon lemon zest, chopped fine
- 2 tablespoon Dark Rum
- 2 tablespoons apricot preserves
- 1/2 cup sliced toasted almonds(optional)
- *Cook 1/2 cup uncooked rice in 1-14oz. can of coconut milk (not cream of coconut) until tender, cool.
- In a medium bowl, beat together with a whisk or hand mixer; cream, sugar, vanilla, ricotta, eggs, cardamom, zest. Stir in the cooked rice, chopped fruit and rum. Pour into crust and bake in a pre-heated 350f. oven for 45 minutes or until set in the center. Cool slightly and brush with warmed apricot preserves, then sprinkle with almonds. This can also be served topped with whipped cream and garnished with additional sliced tropical fruit.
pie crust, ubc, ubc, salt, butter, water, together flour, rice, light cream, sugar, vanilla, milkricotta cheese, eggs, pineapple, ground cardamom, lemon zest, apricot preserves, rice
Taken from www.epicurious.com/recipes/member/views/tropical-rice-pie-1211287 (may not work)