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Ricotta Pie
ricotta pie Ingredients:
Pastry
2 cups all-purpose flour
1-cup confectioners sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 egg yolks (reserve whites)
4 tablespoons vegetable shortening, melted
1 teaspoon vanilla or orange extract
1 tablespoon ice-cold water

Filling
2 pounds Ricotta cheese
1 cup confectioners' sugar
1 teaspoon cinnamon
Zest from 1 orange
Zest from 2 lemons
1 teaspoon vanilla extract
4 egg whites, stiffly beaten
1/2 cup white chocolate chips, crushed (optional)
Milk
Directions:
Pastry
Using a medium size mixing bowl sift together flour, sugar, baking powder and salt.
Add egg yolks, melted shortening and extract blending together with dry ingredients until crumbly.

Add just enough water to make dough moist and stick together.

Roll dough into a ball shape and wrap in plastic wrap; refrigerate until ready for filling.
Use a 9" pie plate.

Filling

In a large bowl place ricotta cheese, sugar, cinnamon, orange and lemon zest, and vanilla extract blend well.

Fold in egg whites. Pour mixture into prepared pie shell.
Form strips for the top of the pie.
Brush pastry with milk.

Set oven to 350 Deg. F. and bake pie for 50 minutes or until golden brown.
Cool pie; sprinkle with confectioners' sugar.

Serve warm or cover loosely with plastic wrap and refrigerate until needed.