Printable | Taste of Home

Easter Pie

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

Printed from tasteofhome.com May 22, 2008

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Easter Pie cont.

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

In a bowl, combine the flour, sugar, salt and baking powder; cut in
butter and shortening until mixture resembles small crumbs. Add eggs;
stir until moistened and mixture forms a ball. Cover and refrigerate

Printed from tasteofhome.com May 22, 2008

Easter Pie

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 mixing 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.