Italian Easter Ricotta Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/38/Italian_Easter_Ricotta_Pie19819.shtml
Recipe ID: 18067
Nutrition:
per serving: 519 calories, 25g fat, 61g carbohydrates, 14g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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