Ricotta Pie Filling
Moio's Italian Pastry Shop
- 3 3/4 cups ricotta, well drained
- 3/4 cup sugar
- 3 medium-large eggs
- 2 Tbsp cooked and diced orange peel OR candied fruit
- 1 1/2 tsp vanilla
- 1 1/2 tsp orange blossom water (available at cake supply stores)
- 1 Ricotta pie crust (see recipe)