Step 1
Grease two 9-inch pie plates.
Step 2
Pulse flour baking powder 1/2 cup sugar and salt in a food processor several times until combined.
Step 3
Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together about 30 seconds.
Step 4
Place dough on a well-floured work surface divide in half and roll each piece into a 9-inch round crust.
Step 5
Fit crusts into the prepared pie plates and freeze for 1 hour.
Step 6
Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low cover and cook until rice has absorbed the water about 20 minutes.
Step 7
Stir milk into the rice and bring to a simmer; cook until thickened stirring often about 10 more minutes. Set rice mixture aside to cool.
Step 8
Preheat oven to 325 degrees F (165 degrees C).
Step 9
Beat ricotta cheese 1 cup sugar lemon juice lemon zest and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
Step 9
Divide the filling between the 2 cold pie crusts.