Ricotta Pie

source	Phyllis Asilo
categories	dessert, family cookbook, holiday, italian
yield	16 servings
prep time	15 mins
total time	1 hr 15 mins

INGREDIENTS

3 Lb Ricotta

8 Egg

2 Cup Sugar

4 Tbsp Confectioners Sugar

2 Tbsp Almond Extract

2 Tbsp Flour

2 Tbsp Milk

2 Tbsp Citron

2 Tbsp Slivered Almonds

INSTRUCTIONS

1. Prepare two piecrusts large enough for deep dish containers. Reserve some crust for lattice.

2. Toast Almond Slivers in aluminum pie plate until golden in color.

3. Beat eggs until smooth.

4. Mix all ingredients except for citron and almond slivers.

5. Arrange pie crusts in two deep dish containers.

6. Pour filling into pie crusts.

7. Place citron on top of filling.

8. Place lattice on top of filling.

9. Sprinkle almond slivers on top of pies.

10. Bake at 400 degrees for one hour.

[Variation]

11. Replace citron with chocolate chips.

NOTES

Makes 2 pies; 16 servings total Nutrition Facts Servings: 16 Calories .................. 274 Total Fat .................... 9.3g 12% Saturated Fat ............ 4.9g 25% Cholesterol ............... 108mg 36% Sodium ...................... 140mg 6% Total Carbohydrate .. 35g 13% Dietary Fiber ............. 0.3g 1% Total Sugars .............. 29g Protein ....................... 12.8g

NUTRITION