Angie's Italian Rice Pie

7 eggs

1 cup cooked white rice, cooled

1 cup sugar

¼ teaspoon salt

1 ½ pounds whole milk ricotta cheese

2 teaspoons vanilla extract

Cinnamon

Crust

11/2 eggs (see note)

⅛ cup oil

¼ cup sugar

½ teaspoon salt

About 2 cups flour

For the filling: Beat the eggs with the rice, sugar, salt, ricotta cheese and vanilla. Set aside.

For the crust: In a large bowl, beat the eggs until well mixed. Beat in oil, sugar and salt just until well combined. Gradually add flour to form a pastry-like dough that is soft but not sticky. It should leave an imprint when you push on it. Knead until smooth and let rest for 10 minutes. For easy rolling, refrigerate dough for 30 minutes.

Heat oven to 375 degrees. Grease and flour a springform cheesecake pan.

Roll out dough and line pan, leaving enough overhang to roll up into an edge. Pour in filling into crust and sprinkle with cinnamon. With a knife, gently swirl cinnamon into filling, being careful not puncture the crust. Bake for 1 to 11/2 hours, or until a knife inserted in center comes out clean. The pie will rise like a souffle and then fall.

Remove from oven and let sit 5 minutes. Invert pie onto a dish and cool another 5 minutes. Release and remove the pan. Flip pie right side up and chill. Serve chilled or at room temperature.

Serves 12 to 16.

Cook's note: To measure half an egg, crack the egg into a small bowl, whisk to combine and pour half into the bowl.