Traditionally an Easter pie, it has made its way onto the Thanksgiving menu as well. It’s often served with a little whipped cream on top. Some people like a bit of orange or lemon peel added. You can mix a tablespoon of fresh finely grated orange peel into the batter, or add candied citrus peel to the top before baking.
Filling
4 eggs
1 cup sugar
2 lbs whole milk ricotta
2 teaspoons vanilla
3 ounces semi sweet miniature chocolate chips
1 tablespoon (or one small) lemon or orange zest
Crust
2 cups flour
1 pinch salt
2/3 cup Crisco
1 egg, lightly beaten
1 teaspoon vanilla
3 tablespoons milk
Preheat oven to 425 degrees.
In a large bowl combine flour, salt, egg, vanilla and milk. Cut in Crisco. Knead together and turn out onto rolling surface. Gently roll the dough out to the size of a regular pie pan. The dough will be soft a breakable. Do not work the dough for very long or it will begin to melt. Trim the edges, and reshape to use as lattice top or small shaped crust toppings. Pie can be done with only a bottom crust.
To prepare the filling. Beat the eggs and sugar. Add the ricotta and then the vanilla and the zest. Mix until blended. Do not over beat. Add the semi sweet chocolate chips.
Pour the filling into the pie pan. Top with any dough topping. Place the pie in the oven and bake for 45 minutes or until filling is set and lightly browning. You may need to cover the crust edges while the pie finishes cooking.
