10 eggs
2 c. cooked, drained rice (not instant)
1 1/2 c. sugar
1 lb. Ricotta cheese
1 c. heavy cream
1 tbsp. vanilla
2 tbsp. apricot brandy
1 (15 1/2 oz.) can crushed pineapple, drained

Beat eggs. Add Ricotta, cooked rice, sugar and vanilla. Blend well. Add pineapple, cream and brandy. Blend well. Pour into unbaked crust in a 3 inch deep 11 inch pie plate. Sprinkle filling with 1/4 teaspoon nutmeg. Bake 1 1/2 hours at 350 degrees, or until set.