Here is the recipe for the Italian Ricotta Easter Pie. I doubled this to make one big pie. I used a spring form pan but you can use a glass pie dish as well.
2 pounds of ricotta cheese (part skim or whole milk doesn’t matter)
the rind of a large lemon or regular sized orange (this is not precise measurement whatever size you have is fine)
1 shot glass full of whiskey (any will do)
2 tablespoons of flour
1/2 to 3/4 cup of sugar (I use 1/2 I think it comes way too sweet with 3/4 of a cup but that is up to your taste)
Mix well, place in a heavily greased (I used butter but you can use oil if you wish) spring form pan.
Bake for 1 hour at 350 or 325 if you are using a glass pie plate. The center should be firm and when you insert a toothpick it should be clean.
After about 15 minutes out of the oven release the spring form pan. Let it cool completely before you try to remove it.
PS – if you don’t have a spring form pan don’t sweat it I’ve made this in disposable tin pans many times.