EASTER RICOTTA PIE DOUGH: 3 tsp. Baking powder 3 1/2 c. Flour 1/2 tsp. Salt 1/2 c. Crisco 1 c. Sugar 2 eggs, beaten PUDDING: 4 eggs 1 1/3 c. Sugar Rind of 1 orange 2/3 c. Flour 1 qt. Milk (use 1/2 c. Of this milk To blend ingredients) RICOTTA FILLING: 28 eggs, beaten well 1 3/4 c. Sugar 3 lbs. Ricotta, fine 1-2 lg. (12 oz.) chocolate bar or Milk chocolate with nuts (optional To taste) 1 sm. Bottle citron 1 sm. Bottle maraschino cherries, Chopped Cream Crisco, sugar, and eggs. Sift together baking powder, flour, and salt. To the creamed mixture, add flour mixture alternating with 1/2 cup milk. Add 1 teaspoon vanilla. If sticky and hard to handle, add more flour. Scald 1 quart milk (less 1/2 cup) with orange rind. In separate bowl, place egg yolks, sugar, flour and 1/2 cup milk and mix well. Pour this into scalded milk and cook until thick. Cool thoroughly, add to ricotta filling. Beat eggs well, add sugar and beat. Add ricotta and beat. Add remaining ingredients and blend thoroughly. Divide dough into 2 parts, 1 large and 1 small ball. Using larger ball, roll out and line a 12-inch baking dish. Pour mixture and cover with strips rolled out from small ball of dough. Fill pan 3/4 full. Bake at 325 degrees for 3 hours. Remove when cooled.
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