Rice Pudding Pie
Creamy, comforting rice pudding does a 'black forest' dessert act inside a chocolate crumb crust topped with cherry pie filling and a drizzle of chocolate fudge sauce.
3 cups hot cooked rice
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
1 large egg, slightly beaten
1 tablespoon vanilla extract
1 (8 or 9-inch) prepared chocolate crumb crust
1 (21-ounce) can cherry pie filling
1/4 cup chocolate fudge sauce
- Combine rice, milk and sugar in saucepan. Gradually stir 1/2 cup hot rice mixture into egg; return egg mixture to saucepan, stirring constantly. Cook over medium-low heat 20 minutes or until pudding is thick and creamy.
- Spoon pudding into prepared crust. Chill until pudding is cold.
- Top with cherries and drizzle with warm fudge sauce before serving.
Makes 6 or 8 servings.
Recipe provided courtesy of the USA Rice Federation.