Rice Pudding Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pie Crust:</li><li class="ingredients-single-item">175g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">45-60ml ice-cold water</li><li class="ingredients-single-item">For the Rice Pudding Filling:</li><li class="ingredients-single-item">150g short-grain rice (arborio or pudding rice)</li><li class="ingredients-single-item">750ml whole milk</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Medium-sized heavy-bottomed saucepan</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets will create flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, gently mixing until the dough just comes together. You may not need all the water – stop adding when the dough holds together when pinched. Keeping ingredients cold ensures the butter doesn't melt prematurely, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your rice pudding filling. In a medium heavy-bottomed saucepan, combine the rice, milk, heavy cream, sugar, vanilla seeds (or extract), and salt. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent the mixture from sticking or scorching.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the rice mixture for about 25-30 minutes, stirring often, until the rice is tender and the mixture has thickened to a creamy consistency but is still slightly loose (it will thicken further as it cools and bakes). The rice should be plump but still maintain its shape – not mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the rice pudding from heat and let it cool for 15 minutes. In a small bowl, whisk the eggs until smooth, then gradually whisk in about 120ml of the warm rice mixture to temper the eggs (this prevents them from scrambling). Slowly pour the egg mixture back into the rice pudding, stirring constantly. Add the cinnamon and nutmeg, mixing well.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (350°F). Roll out the chilled pie dough on a lightly floured surface to about 3mm thickness, creating a circle about 30cm in diameter. Carefully transfer the dough to your pie dish, gently pressing it into the corners without stretching. Trim excess dough, leaving a 2cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the pie crust with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the bottom is just beginning to color. This pre-baking ensures the crust doesn't become soggy from the moist filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the rice pudding filling into the par-baked crust, smoothing the top with a spatula. Bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center (similar to how you would judge a custard pie). The internal temperature should reach about 75°C (165°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack, then refrigerate for at least 4 hours or preferably overnight. This chilling time allows the filling to fully set and the flavors to develop beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, prepare the whipped cream topping. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer until soft peaks form – be careful not to overwhip. The cream should be billowy and hold its shape but still look smooth and silky.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spread or pipe the whipped cream over the chilled pie, then dust lightly with cinnamon for a beautiful finish. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Serve immediately and store any leftovers in the refrigerator for up to 3 days.</li></ol>