Sweet Easter Pie

Easter is a sweet holiday, and this Easter pie is the perfect dessert to have! The citrus and chocolate balance each other perfectly, and you can make it lower fat yet full of flavor. Delish!

Cooking Time1 hr

Ingredients

1 2/3 cup flour
2 tablespoons sugar or substitute
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter substitute
1/4 cup shortening
4 egg whites, beaten
1 carton (15 ounces) part-skim or fat-free ricotta cheese
1 cup sugar or sugar substitute
1 tablespoon flour
1/4 teaspoon grated lemon peel
1/4 teaspoon orange peel
1 dash salt
4 eggs OR 3 eggs plus 2 egg whites
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron
1/8 teaspoon cinnamon
1 dash nutmeg

Instructions

In a bowl, combine the 1-2/3 cups of flour, 2 tablespoons of sugar or sugar substitute, 1/2 teaspoon of 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 chill for one hour.
On a lightly floured surface; roll out dough to a 10 inch circle.
Place in a 9-inch pie pan and flute edges. Refrigerate.
Preheat oven to 350 degrees F.
For filling, beat the ricotta, 1 cup of sugar, and 1 tablespoon of flour in a mixing bowl.
Add peels and dash of salt; beat until smooth.
In another bowl, beat the 4 eggs (or egg/egg white combination) until thick and lemon colored; about 5 minutes.
Slowly fold into ricotta mixture.
Gently mix in remaining ingredients.
Pour into the crust. Bake at 350 degrees F for 55-60 minutes or until pie tests done.