This sweet rice pie is a dessert traditionally served at Easter by many Italian families. But this version is so good, I make it more often than that.
The pie was excellent, but the crust burned. Why? - 08 Apr 2002 (Review from Allrecipes USA and Canada)
My husband and I fell in love with an store bought Italian Rice pie when we lived in NJ. I found this recipe and decided to surprise my husband with it for Easter. It was a hit! I didn't make the pie crust this time, but will defintely give it a try. While the recipe turned out great, I would like to suggest that a time frame be put in Step 2. The recipe reads "until mixture thickens." Not having cooked a recipe like this before, I had no idea how long to cook it. A time frame would have been helpful, as a guide at least. But this is a new family favorite, sure to grace our table time and again. - 24 Mar 2008 (Review from Allrecipes USA and Canada)
I made this recipe and I had the smae issues with the crust burning. I bought a "pie kit" and used the rim protectors included in the box. But I think it is because of the amount of sugar in the crust as well as the filling having to bake so long. Maybe a cup less of milk. - 21 Apr 2003 (Review from Allrecipes USA and Canada)