CRUST:

2 c. flour
1/4 lb. butter
1/2 c. confectioners' sugar
Orange and lemon rind
1 tsp. sherry
2 egg yolks, beaten
4-6 tbsp. milk

FILLING:

1 1/2 lbs. Ricotta
4 eggs
1 1/2 c. cooked rice
1/2 c. heavy cream
1 tsp. vanilla

Prepare pie crust in usual manner.

Mix all ingredients of filling, leaving rice last. Pour into 10 inch pie plate and lace top crust of pie. Bake 350 degrees 1 hour.