3 lb. ricotta cheese
18 eggs (6 whole eggs and 12 yolks)
1 3/4 c. sugar
2 tsp. vanilla extract
1 pt. all-purpose med. cream

Mix eggs, sugar, vanilla and cream. Add ricotta and beat for 2 minutes. Pour into pie crust below and bake at 350 degrees for 1 1/2 hours. Makes 2 (10-inch) pies.

PASTA FROLLA (Pie Crust) :
2 1/2 c. flour
2 tsp. sugar
1 c. Crisco
1/2 c. cold water
1 egg yolk

In large mixing bowl, add flour, sugar and Crisco. Mix water and egg yolk separately. With 2 butter knives, go back and forth until Crisco and flour become lumpy, gradually add water and egg mixture and mix together, about 2 minutes. Roll into 2 large balls, set in refrigerator for 15 minutes before you roll it out for pie crust.