Maraca pie

01 / ABOUT THE DISH

About the dish

Maraca pie, also called devil’s rice pie, is a dessert from Tallahassee, Florida, made with a pastry crust filled with sticky rice pudding and bananas flavored with cinnamon and other warm spices. It was created in 1957 by brothers Berham and Jackson Moline, who ran a bakery in the city and relied on affordable, filling ingredients such as rice, bananas, and pantry spices to develop a dessert suited to local tastes. The name “maraca pie” came from an early baking incident in which one of the tins was dropped and bent into a rounded shape that reminded them of a maraca, and the name stayed as the pie gained recognition in the area. The preparation starts with a simple shortcrust-style pastry rolled out and placed into a pie pan. The filling is made by cooking sticky rice with milk or cream, sugar, and cinnamon until thick, then mixing in sliced or mashed bananas before pouring it into the crust. Some versions add nutmeg, citrus zest, or additional fruit to adjust acidity or aroma. The pie is baked until the crust sets and the filling firms enough to slice once cooled. It is usually served at room temperature or chilled, often with a dusting of cinnamon, whipped cream, or vanilla ice cream. In Tallahassee and nearby communities, maraca pie is often included at celebrations such as quinceañeras, where bakeries prepare it as one of the dessert offerings, and this association with events has helped maintain its presence as a regional specialty. It is eaten after meals or as a sweet snack and is commonly paired with coffee, tea, or milk, with light dessert wines and simple vanilla ice cream also serving as suitable accompaniments.