Instructions: There are several kinds of southern Italian Easter ricotta pies. The two most familiar use basically the same filling, but different crusts. Torta di ricotta Pasqua is one version, using an egg-based pastry often made with white wine called pasta frolla for both the bottom crust and lattice top. It tends to be more cake-like.

This recipe is a bit easier to prepare, normally using a single sweet crust, which the French call pate sucree. My mother and I added toasted, ground almonds to boost the flavor. It holds up nicely to the moist filling within.

If made the day before Easter, the flavors will deepen and balance. Although it should always be covered with foil and stored in the refrigerator, this pie is best when eaten after it has sat at room temperature for at least two hours.

The surface of the pie filling may sweat a bit but this wont affect the flavor.

Serve it with a cup of espresso.

Pie crust:
3 cups flour
1 cup toasted almonds, ground
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups butter or veg. shortening (or a combination), cut into 12 pieces 2 eggs, beaten
4 tablespoons cold water
Filling:
2 pounds fresh ricotta
1/2 teaspoon salt
1 3/4 cups sugar
2 tablespoons cornstarch
1 tablespoon candied orange rind, minced 4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1 2/3 cup heavy cream
1 teaspoon grated lemon zest
2 large egg whites, stiffly beaten
1 cup chopped milk chocolate (or milk chocolate morsels)

To make crust: Place flour with almonds, sugar and salt in bowl of a food processor. Pulse to blend.

Add butter or shortening and process for about 30-60 seconds, or until blended.

Add eggs and process again for 30 seconds.

With machine running, slowly pour in cold water, stopping machine when ingredients pull together and form a ball of dough.

Using lightly floured hands, pat dough evenly into a 9 inch by 13 inch baking pan, taking care to even out the thickness in each corner and bring the dough almost to the top of pan sides. Refrigerate until filling is made.

To make filling: Preheat oven to 350 degrees. Using a wire whisk, place all ingredients in a deep bowl, except the beaten egg whites and chocolate; mix thoroughly. Using a rubber spatula, scrape beaten egg whites and chocolate into filling and gently fold them in.

Pour filling into chilled pastry shell. Bake for 1 to 1 1/2 hours, or until center doesnt jiggle when shaken.

Remove and cool completely before covering with foil and refrigerating.

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