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1 cup pitted prunes
1 1/2 cups sugar
3 tablespoons brandy
1/2 cup medium-grain or Arborio rice
1/2 teaspoon salt
4 cups whole milk
1 teaspoon ground cinnamon
4 large eggs
2 teaspoons vanilla extract
1 Single-Crust pie dough (store bought), fit into a deep-dish pie plate
Place the prunes, 1/2 cup sugar, 1 tablespoon brandy, and 3 tablespoons water in a small saucepan. Bring to a simmer over medium-low heat and cook
until the prunes are fully softened and the syrup is thick and goldn, 20 to 25 minutes. Transfer the mixture to a food processor, add the remaining 2
tablespoons brandy, and process until smooth.
Bring 1 1/2 cups water to a boil in a medium saucepan over medium-high heat. Stir in the rice and salt, reduce the heat to medium-low and cook,
covered, until the rice is tender and the water has evaporated, about 20 minutes.
Stir in the milk, remaining 1 cup sugar, and cinnamon, return to a simmer, and cook, stirring frequently, until the rice is thickened and very soft, 40
to 50 minutes.
Meanwhile, adjust an ove rack to the middle position and heat the oven to 350 F. Beat the eggs and vanilla in a medium bowl until blended. Add 1 cup
of the hot rice mixture to the egg and stir vigorously until incorporated. Add the egg and rice mixture back to the saucepan and cook, stirring
constantly until the mixture thickens, about 1 minute.
Spread the prune puree in an even layor over the bottom and sides of the unbaked pie shell. Pour the custard over the prune mixture and bake untl the
center of the custard has set, about 1 hour. Transfer the pie to a wire rack, cool slightly, then refrigerate until fully chilled, at least 2 hours.
Serve. (The pie can be refrigerated for up to 2 days.)
Serves 8 to 10
1 1/2 cups sugar
3 tablespoons brandy
1/2 cup medium-grain or Arborio rice
1/2 teaspoon salt
4 cups whole milk
1 teaspoon ground cinnamon
4 large eggs
2 teaspoons vanilla extract
1 Single-Crust pie dough (store bought), fit into a deep-dish pie plate
Place the prunes, 1/2 cup sugar, 1 tablespoon brandy, and 3 tablespoons water in a small saucepan. Bring to a simmer over medium-low heat and cook
until the prunes are fully softened and the syrup is thick and goldn, 20 to 25 minutes. Transfer the mixture to a food processor, add the remaining 2
tablespoons brandy, and process until smooth.
Bring 1 1/2 cups water to a boil in a medium saucepan over medium-high heat. Stir in the rice and salt, reduce the heat to medium-low and cook,
covered, until the rice is tender and the water has evaporated, about 20 minutes.
Stir in the milk, remaining 1 cup sugar, and cinnamon, return to a simmer, and cook, stirring frequently, until the rice is thickened and very soft, 40
to 50 minutes.
Meanwhile, adjust an ove rack to the middle position and heat the oven to 350 F. Beat the eggs and vanilla in a medium bowl until blended. Add 1 cup
of the hot rice mixture to the egg and stir vigorously until incorporated. Add the egg and rice mixture back to the saucepan and cook, stirring
constantly until the mixture thickens, about 1 minute.
Spread the prune puree in an even layor over the bottom and sides of the unbaked pie shell. Pour the custard over the prune mixture and bake untl the
center of the custard has set, about 1 hour. Transfer the pie to a wire rack, cool slightly, then refrigerate until fully chilled, at least 2 hours.
Serve. (The pie can be refrigerated for up to 2 days.)
Serves 8 to 10
