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Easter Pie

Easter Pie
"EASTER PIE is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues."
6-8 ServingsPrep: 25 min. + chilling Bake: 55 min. + cooling

Ingredients

  • CRUST:
  • 1-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 eggs, lightly beaten
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced citron, optional
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg

Directions

  • In a bowl, combine the flour, sugar, salt and baking powder; cut in
  • butter and shortening until mixture resembles small crumbs. Add
© Taste of Home 2013

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Easter Pie (continued)

Directions (continued)

  • eggs; stir until moistened and mixture forms a ball. Cover and
  • refrigerate for 1 hour. On a lightly floured surface, roll out dough
  • to a 10-in. circle. Place in a 9-in. pie plate; flute crust.
  • Refrigerate.
  • For filling, beat the ricotta, sugar and flour in a bowl. Add peels
  • and salt; beat until smooth. In another bowl, beat eggs until thick
  • and lemon-colored, about 5 minutes; slowly fold into ricotta
  • mixture. Gently mix in remaining ingredients. Pour into the crust.
  • Bake at 350° for 55 minutes or until a knife inserted near the
  • center comes out clean. Cool. Store in the refrigerator. Yield: 6-8
  • servings.
Nutrition Facts: 1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.
© Taste of Home 2013