Belgian Rice Pie

2 oz. cake moist yeast
1 tsp. sugar
1/2 cup warm water
6 egg yolks
1 egg
1/2 cup sugar
1/2 cup mashed potatoes
1/2 cup butter, melted
1/2 cup lard
1 cup sweetened condensed milk
6 to 7 cups flour (enough for a soft dough)
3/4 tsp. salt
Rice Filling (recipe follows)

Dissolve yeast and sugar in the warm water. Allow to stand until foamy.

Beat egg yolks and egg. Add sugar, mashed potatoes, melted butter, lard and condensed milk. Add sifted flour with the salt. Mix well and knead slightly. Cover and allow to rise until double in bulk.

Punch down and divide into eight sections. Roll out and press each section into greased pie pans. Allow to rise, spread on rice filling.

Bake at 350 about 30 minutes or until crust is brown.

RICE FILLING:
Measure 3 cups regular rice and cook in water until almost tender. Add 1/4 cup sugar. Then add one large and one small box of vanilla pudding mix and 1 cup sweetened condensed milk. Finally add about 1 1/2 cups whole milk gradually until filling is of the right consistency.

NOTE: Other fillings may be used, such as cherry, prune, poppy seed, apple, apricot, etc.

Makes 8 pies