Easter Pie

• 1-2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup butter
• 1/4 cup shortening
• 2 large eggs, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon grated lemon zest
• 1/4 teaspoon grated orange zest
• Dash salt
• 4 large 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

1. 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.
2. For filling, beat the ricotta, sugar and flour in a bowl. Add zest 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 350u0b0 for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.

flour, sugar, salt, baking powder, butter, shortening, eggs, ricotta cheese, sugar, flour, lemon zest, orange zest, salt, eggs, vanilla, chocolate chips, citron, ground cinnamon, ground nutmeg

Taken from www.tasteofhome.com/recipes/easter-pie/ (may not work)