16 rice pie recipes

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Crustless rice and turkey quiche with tomato, green pepper, basil, and reduced-fat cheddar. Uses egg substitute and skim milk for a lighter take on quiche. Great for using leftover turkey and rice.

A foolproof 4-ingredient pie crust made with flour, salt, shortening, and ice water. Step-by-step instructions walk you through cutting, rolling, fluting, and blind baking like a pro.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Jello ice cream pie: a no-bake summer pie made from Jello powder dissolved with vanilla ice cream and frozen fruit, set in a pie shell. Four ingredients, no oven, retro and refreshing.

Easy cherries jubilee ice cream pie folds chopped maraschino cherries into vanilla ice cream and freezes it in a chocolate crumb crust. Three-ingredient frozen dessert, no baking required.

Softened vanilla ice cream or frozen yogurt gets folded with fresh or frozen cherries, then piled into a chocolate cookie crust and frozen until firm for an easy no-bake dessert.

This easy yet delicious ice-cream chocolate bottom pie will be a sweet surprise to your loved one at Valentine's Day.

Only 4 ingredients make this casserole perfect to pop in the oven quickly.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Old-fashioned rhubarb pie with a double crust, egg-thickened filling, and just six ingredients. A tart, tangy heritage recipe baked at two temperatures for a flaky crust.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.