"EASTER PIE is a specialty in many Italian homes, so mothers make sure their
daughters master the recipe to ensure that the tradition continues."
 
Ingredients

CRUST:
1-2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, lightly beaten

FILLING:
1 carton (15 ounces) ricotta cheese
1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon grated lemon peel
1/4 teaspoon grated orange peel
Dash salt
4 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
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. 

 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*F for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 6-8 servings.
 

Source: Taste of Home