1 3/4 c. flour
2 tsp. baking powder
2 tbsp. sugar
6 tbsp. shortening
2 eggs
3 to 4 tbsp. cold water

Stir together the dry ingredients. Cut in the shortening. Stir in the beaten eggs and lightly blend in the cold water (as for flaky pie dough).

FILLING:

2 lbs. Ricotta
3/4 c. sugar
1 1/2 c. condensed milk
4 eggs
1/2 tsp. cinnamon
2 tsp. vanilla
3 tsp. cornstarch
4 tbsp. milk

Make a paste of the cornstarch and milk. In a large bowl mix with electric mixer the Ricotta and condensed milk. Add sugar, eggs, vanilla, cinnamon and paste and blend all together until smooth (about 5 minutes).

Roll out sweet dough for an 11 inch pie plate. Pour filling into unbaked pie shell. Bake 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes more.