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Rice Pudding Cream Pie Recipe

Rice Pudding Cream Pie Recipe

Learn how to make this homemade Rice Pudding Cream Pie with our easy baking recipe. The best of two classic desserts combined – creamy stovetop rice pudding encased in a buttery pie crust, topped with freshly whipped cream. Perfect comfort food with simple ingredients and foolproof technique.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
A cross-section view of the Rice Pudding Cream Pie displaying its distinct layers: a golden, crisp pastry base, creamy vanilla-speckled rice pudding middle, and cloud-like whipped cream topping. Shot in soft natural light on a vintage milk-glass cake stand, the slice reveals plump rice grains suspended in the custard-like filling. Cinnamon dust creates a delicate pattern across the top, with a few fresh berries and mint leaves adding vibrant color accents. A silver dessert fork rests beside the slice, with a small pitcher of cream slightly blurred in the background, suggesting the perfect accompaniment.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rice Pudding Cream Pie?

This decadent dessert requires all-purpose flour, butter, and ice water for the crust; short-grain rice, milk, cream, sugar, vanilla, eggs, cinnamon and nutmeg for the pudding filling; and heavy cream, powdered sugar and vanilla for the whipped topping.

How to cook Rice Pudding Cream Pie at home?

Learn how to cook Rice Pudding Cream Pie by first making a buttery pastry crust, then preparing a creamy stovetop rice pudding with vanilla and warm spices. After blind-baking the crust, fill it with the pudding mixture and bake until set. Once chilled completely, top with freshly whipped cream and a dusting of cinnamon.

Why does my rice pudding filling sometimes curdle when baking?

Curdling typically occurs when the eggs cook too quickly at high heat. Prevent this by properly tempering the eggs with warm (not hot) rice mixture before combining, baking at a moderate temperature, and ensuring the filling doesn't overcook. The internal temperature should reach 75°C/165°F.

Can I use leftover cooked rice to make this creamy dessert pie?

Yes, leftover cooked rice works well! Reduce the cooking time for the rice pudding stage since the rice is already tender. You'll need about 450g of cooked rice to replace the 150g of uncooked rice in this recipe. The texture may be slightly different but still delicious.

What's the best type of rice for creating a smooth, creamy pudding texture?

Short-grain varieties like arborio, pudding rice, or sushi rice are ideal as they release more starch, creating that classic creamy consistency. Avoid long-grain rice like basmati or jasmine, which remains separate and fluffy rather than producing the desired velvety texture needed for a proper rice pudding pie.

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This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare Rice Pudding", "text": "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." }, { "@type": "HowToStep", "name": "Cook Rice Mixture", "text": "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." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Remove the rice pudding from heat and let it cool for 15 minutes. 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The cream should be billowy and hold its shape but still look smooth and silky." }, { "@type": "HowToStep", "name": "Finish and Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elisa Martinelli", "datePublished": "2024-06-10", "reviewBody": "Creamy perfection! This rice pudding pie brought back so many childhood memories but with an elegant twist. The vanilla bean really shines through the creamy filling.", "name": "Nostalgic Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-06-12", "reviewBody": "The texture of the rice was absolutely perfect - not too mushy but still tender. The contrast between the creamy filling and the buttery crust was divine. Made it for a dinner party and everyone raved about it!", "name": "Perfect Texture Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Johansson", "datePublished": "2024-06-15", "reviewBody": "My grandmother, who is a rice pudding connoisseur, asked for the recipe immediately after tasting this pie. The cinnamon-sugar topping creates such a wonderful finish to each bite. Definitely a new family favorite!", "name": "Grandmother Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-06-05", "reviewBody": "I made this with leftover rice from dinner the night before and it still turned out amazing! Had to adjust the cooking time slightly but the result was still creamy and delicious. The whipped cream topping makes it feel so special.", "name": "Great Use of Leftovers", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Nguyen", "datePublished": "2024-06-08", "reviewBody": "The vanilla beans are absolutely worth the splurge - they add such a wonderful depth of flavor. I served this at a brunch and everyone demanded the recipe. It's definitely better than traditional rice pudding with the addition of that buttery crust!", "name": "Brunch Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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