Easter Pie

Seasonal > Easter
Desserts > Pies

1 2/3 cups flour
2 tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, beaten

1 carton (15 ounces) ricotta cheese
1 cup sugar
1 tbsp flour
1/4 tsp grated lemon peel
1/4 tsp orange peel
dash salt
4 eggs
2 tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron
1/8 tsp cinnamon
dash 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 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 for 55-60 minutes or until pie tests done.