An exceptionally moist banana cookie bar. These don’t survive very long in my home. Before cutting, dust with confectioner’s sugar. As a frozen treat, I adore these. Once the bars have been cut, place them in snack bags and freeze. So just take a bag out and munch whenever you like!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 3 hrs |
| Servings: | 16 |
| Yield: | 2 single-crust pies |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup white sugar
- ½ teaspoon salt
- ¾ cup cold butter, cut into chunks
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup water
- ½ cup uncooked white rice
- 2 cups whole milk
- 1 (15 ounce) container ricotta cheese, drained
- 1 cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon zest
- 6 eggs
- 1 (15 ounce) can crushed pineapple, well drained
Instructions
- Grease two 9-inch pie plates.
- Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
- Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
- Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
- Fit crusts into the prepared pie plates and freeze for 1 hour.
- Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
- Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
- Divide the filling between the 2 cold pie crusts.
- Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 275 mg |
| Sugars | 21 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I added some cherries into mine since I had some needed used. I also used oat milk since I didn’t have regular—worked out fine! I thought it was a little chalky, but it could be the milk, having undermixed it, or maybe because o forgot to wash my rice. Either way, easy and tasty! Will make again.
This was delicious. I halved the recipe and made one pie. I added more liquid to the crust (milk) to make it easier to work with. I added some chopped cherries also. I’ll definitely make this again.
I made these pies for Easter. They were delicious, and I’ll definitely be making them every year. I made a few changes. I used a boxed Pillsbury Crust Mix. I added about a teaspoon of vanilla. I also topped them with whipped cream and toasted coconut. My only complaint might be that the filling didn’t come up high enough in relation to the crust. Next time, I’ll probably make more filling or use 8″ pie plates instead of 9″. I’ll also probably add about another 1/2 cup of pineapple.
Delicious!
I used this crust recipe and Fred Pelligrini’s rice pie filling recipe and the pies were perfect! Good crust for any pie.
This was great. Followed recipe as written and served it with whipped topping and coconut.
I used my typical pie crust recipe. Because I only wanted d1 pie, I used half of all the ingredients for the filling, except that I forgot to divide the ricotta cheese amount! I used honey in place of the sugar. I didn’t think much of this as a dessert after a full meal. Later, when I tasted it alone, I really enjoyed the light taste! Great recipe!