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Italian Easter Ricotta Pie

recipe at a glance
ready in: 2-5 hrs
serves/makes:   8
  

recipe id: 18067

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ingredients


CRUST

1 2/3 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, beaten

FILLING

1 carton (15 ounce size) ricotta cheese
1 cup sugar
1 tablespoon flour
1/4 teaspoon grated lemon peel
1/4 teaspoon orange peel
1 dash salt
4 eggs
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron
1/8 teaspoon cinnamon
1 dash nutmeg

directions

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 chill for one hour. On a lightly floured surface; roll out dough to a 10 inch circle.

Place in a 9 inch pie pan and flute edges. 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 degrees F for 55-60 minutes or until pie tests done.

shared by

rec.food.recipes Linda V.E. Fundwell

nutrition

519 calories, 25 grams fat, 61 grams carbohydrates, 14 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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