Easter Pie

Part of a lengthy letter from Aunt Evelyn, Mom says she's tried this once, but it's better not at Easter - too much ricotta when combined with manicotti.

Easter Pie

8 eggs
2 lbs ricotta cheese
1 1/2 cups whole wheat cooked (buy in Italian bakery shop)
1/4 quart milk
2 1/2 cups sugar (approx)
1 jar citron
1 tsp rose water
1/2 tsp salt

Beat eggs well.  Mix in ricotta.  Add other ingredients, as listed, until smooth.  Make pie crust.  Double.  [Not sure what that means?]  Bake at 350F until done. [First person to try this gets to tell me how long that is, approximately.]

Aunt Evelyn notes that she substitutes a little box of tapioca for the whole wheat [which must be wheat berries?] and orange juice for the rose water.