Created by JostLori on March 17, 2021
Step 1: Preheat oven to 450 F. Line a 9.5"-10" DEEP DISH pie dish with dough. Make sure it's a deep dish or the filling will not fit.
Step 2: Place the sugar and ricotta in a bowl and beat until well combined. Add eggs, one at a time, beating until fully incorporated.
Step 3: Add the half & half, vanilla, lemon juice, and a good dash of cinnamon. Mix well, then stir in the cooked Arborio rice.
Step 4: Pour the filling into the prepared crust and sprinkle more cinnamon over the top.
Step 5: Place the pie dish on a cookie tray (although the filling will NOT overflow) and bake for 10 minutes. Lower the temperature to 350 F and continue baking for 50 minutes. The pie should be lightly browned on top and might still be very slightly jiggly in the middle.
Step 6: Set aside to cool completely. Can be served at room temp or cold, with a good dollop of whipped cream.