Easter Pie is an Italian specialty and the recipe has been handed down from generation to generation. Over the years, many variations have developed and some have strayed far from the original. This recipe is for a dessert version of Italian Easter pie that makes six to eight servings. It will quickly become a favorite Easter dessert in your home.
For the crust, you will need:
• 1 2/3 cups all-purpose flour
• ¼ cup shortening
• ¼ cup butter
• 2 tablespoons sugar
• 2 eggs, beaten lightly
• ½ teaspoon salt
• ¼ teaspoon baking powder
• Pastry cutting tool
• Mixing spoon
• Plastic wrap
• Rolling pin
• 9-inch pie pan
For the filling, you will need:
• 1 cup sugar
• 1 15-ounce container ricotta cheese
• 1/3 cup citron, diced (optional)
• 1/3 cup semisweet chocolate chips
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs
• ¼ teaspoon lemon peel, grated
• Dash salt
• Dash ground nutmeg
• ¼ teaspoon orange peel, grated
• 1/8 teaspoon ground cinnamon
• 2 bowls
• Hand mixer
Step 1: Prepare the crust by combining the baking powder, salt, sugar, and flour in the bowl.
Step 2: Use the cutting tool to cut in the shortening and butter until small crumbs form. Add the eggs and stir ingredients until they are moistened and dough forms into a ball. Cover the bowl with plastic wrap and refrigerate 1 hour.
Step 3: Lightly flour the work surface and use the rolling pin to roll the dough into a 10-inch circle. Place the dough into the pie pan, flute the crust, and refrigerate.
Step 4: Prepare the filling by beating the flour, sugar, and ricotta in another bowl with the hand mixer.
Step 5: Add the salt and grated orange and lemon peels and beat until mixture is smooth.
Step 6: In another bowl, beat the eggs approximately 5 minutes or until mixture is yellow and thick. Fold in the ricotta mixture gradually with the spatula.
Step 7: Mix in the remaining ingredients gently. Pour the mixture into the pie crust.
Step 8: Bake in a 350-degree Fahrenheit oven for 55 minutes or until the knife inserted in the center removes cleanly. Cool the pie and store it in your refrigerator until serving.