Kelly's Rice Pudding Pie

Indulge in the ultimate comfort dessert with Kelly's Rice Pudding Pie, a delightful fusion of creamy rice pudding and buttery pie crust. This unique recipe combines tender, short-grain rice simmered in whole milk, heavy cream, and a hint of vanilla, perfectly sweetened with granulated sugar and kissed with warm cinnamon and optional nutmeg for a cozy flavor profile. The luscious filling is baked in a golden premade pie crust until lightly set, offering a satisfyingly rich and creamy texture in every bite. Ready in just over an hour, this easy-to-make dessert is perfect for holidays, potlucks, or any occasion that calls for a nostalgic treat. Serve it warm with whipped cream or enjoy it chilled for a make-ahead crowd-pleaser. Experience the comforting charm of Kelly’s Rice Pudding Pie today!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 cup Short-grain rice
• 3 cups Whole milk
• 1 cup Heavy cream
• 1 cup Granulated sugar
• 2 tablespoons Unsalted butter
• 2 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 2 large Eggs
• 0.25 teaspoons Nutmeg (optional)
• 0.5 teaspoons Salt
• 1 9-inch Premade pie crust

Directions

Step 1

Preheat your oven to 350°F (175°C) and place the premade pie crust into a 9-inch pie dish. Crimp the edges if desired, and set it aside.

Step 2

Rinse the short-grain rice thoroughly under cold water to remove excess starch.

Step 3

In a medium saucepan over medium heat, combine the rinsed rice, whole milk, heavy cream, granulated sugar, and salt. Stir well.

Step 4

Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom. Cook for about 20 minutes or until the rice is tender and the mixture has thickened.

Step 5

Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and ground cinnamon. If using nutmeg, add it now.

Step 6

In a small bowl, whisk the two eggs until combined. Slowly temper the eggs by adding a few tablespoons of the warm rice mixture to the eggs, stirring constantly to avoid scrambling.

Step 7

Gradually add the tempered eggs back into the saucepan with the rest of the rice mixture, stirring thoroughly to combine.

Step 8

Pour the rice pudding mixture into the prepared pie crust, spreading it evenly.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.

Step 10

Remove from the oven and allow the pie to cool for 10 minutes before serving warm, or cool completely and refrigerate for a chilled version.

Step 11

Serve slices with an extra sprinkle of ground cinnamon or a dollop of whipped cream if desired. Enjoy Kelly's Rice Pudding Pie!

Nutrition Facts

Serving size	(1751.2g)

Amount per serving	% Daily Value*
Calories	3837.5

Total Fat 207.3g	0%
Saturated Fat 96.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 761.8mg	0%
Sodium 2765.4mg	0%
Total Carbohydrate 427.0g	0%
Dietary Fiber 6.6g	0%
Total Sugars 244.6g
Protein 54.9g	0%

Vitamin D 404.1IU	0%
Calcium 1034.3mg	0%
Iron 7.4mg	0%
Potassium 1461.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 5.8%

Carbs: 45.0%