Sweet Easter (Ricotta) Pie

Crust:

1 2/3 c. SR flour

2 T. sugar

1/2 c. butter

2 eggs, slightly beaten

Filling:

15 oz. ricotta cheese

1 c. sugar

1 T. plain flour

1/4 t. grated lemon peel

1/4 t. grated orange peel

dash salt

4 eggs

2 t. vanilla

1/3 c. chocolate chips

1/3 c. diced citron, optional

1/8 t. ground cinnamon

dash nutmeg

In a bowl, combine flour and sugar. Cut in butter until mixture resembles crumbs. Add eggs. Stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. Roll out to a 10" circle. Place in pie plate, flute crust. Refrigerate. Now work on the filling. Beat the ricotta, sugar and flour in a bowl. Add peels and salt. Beat until smooth. In another bowl, add eggs and beat until thick and lemon colored, about 5 minutes. Slowly add top ricotta mixture. Gently add other ingredients. Pour in crust. Bake at 350 for 55 minutes or until knife comes out clean. Cool. Store in refrigerator. Yields 6-8 servings.