Crockpot Rice Pudding Pie

Crockpot Rice Pudding Pie


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Looking for a unique dessert to cook up in your crockpot? Try our recipe for a rich and creamy rice pudding pie with hints of cinnamon and lemon, all atop a crumbly graham cracker crust. Add an extra touch of sweetness by topping your pie with caramel sauce.

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Time needed

20-30 min preparation + 3-4 hour cooking

Serving Size / Yield

8-10 servings


  • 3/4 C. Graham Cracker Crumbs
  • 2 1/2 Tbs. Unsalted Butter, melted
  • 1 tsp. Ground Cinnamon, divided
  • 3/4 C. + 1 Tbs. Granulated Sugar, divided
  • 1/2 tsp. + 1/8 tsp. Sea Salt, divided
  • 2 1/2 C. 2% Milk
  • 1 Tbs. Lemon Juice
  • 3 Large Eggs
  • 8 oz. Whole Milk Ricotta, drained in coffee-filter-lined sieve for 45 minutes
  • 1 C. Heavy Cream
  • 1 tsp. Pure Vanilla Extract
  • 3/4 C. Short-Grain White Rice

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Line a large slow cooker with parchment paper. In a medium bowl, mix the graham cracker crumbs, melted butter, 1/4 teaspoon of cinnamon, 1 tablespoon of sugar, and 1/8 teaspoon of salt. Press the crumbs along the bottom of the lined slow cooker. In a large mixing bowl, use an electric mixer to beat together the remaining cinnamon, sugar, and salt with the milk, lemon juice, eggs, ricotta, heavy cream, and vanilla until smooth. Fold in the white rice. Pour rice pudding filling atop crust in crockpot. Cover and cook on high for 3-4 hours until pie is set and rice has absorbed liquid.

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