1 1/2 lbs. Ricotta
3/4 c sugar
6 eggs, beaten
Pinch of salt
1 sm. milk chocolate bar, slivered
1/2 to 3/4 c. candied fruit

Cream Ricotta and sugar, add beaten eggs, salt and vanilla and candied fruit. Pour into unbaked crust. Sprinkle with slivered chocolate. Bake 1 1/2 hours at 250 degrees.

CRUST:

1/4 lb. butter
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Cream butter, sugar and eggs. Add vanilla. Sift together flour, baking powder and salt and add to first mixture a little at a time. Mix to a workable consistency. Roll out to fit 9 inch pie pan. Save scraps to make lattice top (optional).