Mom's Ricotta Pie

This is usually an Italian Easter tradition but don't let that stop you from making it any time you just have to have it. It's a wonderful brunch served with fruit. My mom's version isn't very sweet so it's a nice dinner too with a salad. And it looks harder than it is to make.

1 cup cooked arborio rice (My mom cooks it in 1 cup water and one cup milk - makes it nice and creamy)
1 32 oz. container of ricotta
1 jar St. Dalfour Orange Marmalade Conserves
2 extra large eggs beaten lightly with 1 tbsp vanilla
rind from one orange
2 tsp honey
1 9-inch pie crust, par-baked

Combine all of these ingredients and pour into the pie crust.

Bake on a cookie sheet in a pre-heated 350 degree oven until the center is firm. This can vary from oven to oven so it's difficult to give an exact time but 45 minutes is about right.

Let the pie cool a bit before slicing so it firms up a bit.