*  Exported from  MasterCook  *

                                Easter Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Holidays                         Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
   1 2/3  cups          all-purpose flour
     1/4  teaspoon      salt -- or to taste
     1/4  cup           butter -=or=-
     1/4  cup           shortening
   2      tablespoons   sugar
     1/4  teaspoon      baking powder
     1/4  cup           margarine
   2                    eggs -- lightly beaten
                        ***FILLING***
   1                    ct -- (15-oz) ricotta
                        -- cheese,
   1      tablespoon    all=purpose flour
     1/4  teaspoon      orange peel -- grated
   4                    eggs
     1/3  cup           semisweet chocolate chips
     1/8  teaspoon      ground cinnamon
   1      cup           sugar
     1/4  teaspoon      lemon peel -- grated
   1      dash          salt
   2      teaspoons     vanilla extract
     1/3  cup           diced citron -- (optional)
   1      dash          ground nutmeg

CRUST: In a bowl, combine the flour, 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 10-circle.  Place in a 9" pie plate;
flute crust.  Refrigerate.  FOR FILLING: Beat the
ricotta, sugar and flour in a mixing bowl.  Add peels
and salt; 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 F for 55 minutes or until a knife
inserted near the center comes out clean.  Cool: Store
in the refrigerator.

Source: Reminisce Magazine; Collector's Edition.
Brought to you and yours via Nancy O'Brion and her
Meal-Master.



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