|Shortening||1⁄2 Cup (8 tbs)|
|Egg yolks||3 Large, beaten (Extra Large)|
|For the filling|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Ricotta cheese||2 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten (For Garnish)|
|Confectioners sugar||1 Tablespoon (For Garnish)|
To make the pastry: Sift flour, salt and sugar into bowl.
Cut in shortening until crumbly.
Add mixture of egg yolks and vanilla; mix well to form dough, adding a small amount of water if needed.
Chill, wrapped in plastic wrap, for 1 hour.
Divide into 2 portions.
Roll 1 portion into circle on floured surface; fit into deep 10-inch pie plate.
Roll remaining portion into circle; cut into strips and reserve.
To make the filling: Beat 3 eggs and 3 egg whites in mixer bowl until foamy.
Add sugar and vanilla; beat until thick and lemon-colored.
Combine ricotta cheese, flour and salt in mixer bowl.
Add egg mixture; mix well.
To make the pie: Preheat oven to 350 degrees.
Spoon ricotta filling into pie shell.
Arrange pastry strips in lattice design over top of pie; brush with 1 beaten egg.
Bake for 50 to 60 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Garnish with confectioners' sugar.
Calories 658 Calories from Fat 372
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 18.6 g92.8%
Trans Fat 2.2 g
Cholesterol 310.6 mg103.5%
Sodium 242.7 mg10.1%
Total Carbohydrates 45 g15.1%
Dietary Fiber 0.14 g0.56%
Sugars 36.9 g
Protein 25 g49.1%
Vitamin A 18.9% Vitamin C
Calcium 34.3% Iron 9.2%
*Based on a 2000 Calorie diet