Easter Pie

Name: Easter Pie
Ingredients: 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 large eggs, lightly beaten; 1 carton (15 ounces) ricotta cheese; 1 cup sugar; 1 tablespoon all-purpose flour; 1/4 teaspoon grated lemon zest; 1/4 teaspoon grated orange zest; Dash salt; 4 large 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

19 ingredients

2 steps

Ingredients

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 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
Dash salt
4 large 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

1

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 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.
2

For filling, beat the ricotta, sugar and flour in a bowl. Add zest 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 in the center comes out clean. Cool. Store in the refrigerator.