This Italian Ricotta Pie is the kind of dessert that brings everyone to the table. With its flaky sweet crust and luscious ricotta filling kissed with lemon, orange zest, and a hint of vanilla, it’s a ...

I also add a little fresh orange to the custard to complement the coconut and remind me that warmer weather is near. Heat the oven to 400 F. Arrange the crust in an 8- or 9-inch pie pan ...

Gently fold in the Cool Whip by hand. Add the remaining ingredients, and spoon the batter into pie crust or crusts. Garnish if desired. Chill overnight or until firm. Keep the pie refrigerated ...