Italian Ricotta Pie with Candied Pistachios

This Ricotto Pie is a traditional Italian Eastern dessert. I adapted this recipe based on several versions I've seen on the internet. Instead of using chocolate chips, I decided to make my own candied pecans which I added towards the end of baking. I also leaned towards an almond flavor, with orange zest-- which I think complemented the similar taste of pistachios. I made a pie crust, using Organic Pastry Flour (has whole wheat in it). This dessert is not over-the-top sweet. The texture of the ricotta, candied citrus peels and the rest of the extracts were a unique dish that was well received at our Easter dinner. I hope that you like it, too.

I will show you how I made the whole dish on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/04/italian-sweet-ricotta-pie-with-candied.html

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