No Crust Rice Pie Recipe

No Crust Rice Pie Recipe

  • 1 (3 ounce) package cook and serve vanilla pudding
  • 2 cups milk
  • 2 eggs
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 cups cooked instant rice
  • 1 (15 ounce) container ricotta cheese
  1. Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.
  4. Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.
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