Every holiday, this Italian Easter pie is a hit. Ricotta, ham, and other cured meats are all packed within to create a pie that is creamy, meaty, and incredibly filling.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 2 9-inch pies |
Ingredients
- 2 pounds ricotta cheese
- 6 large eggs
- 1 pound cooked ham, chopped
- ½ pound Genoa salami, chopped
- ½ pound mozzarella cheese, grated
- ¼ pound prosciutto, chopped
- 4 (9 inch) unbaked pie crusts
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
- Line two 9-inch pans with pastry. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover with top pastry. Crimp the edges and cut steam vents in tops.
- Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.
Nutrition Facts
| Calories | 727 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 20 g |
| Sodium | 1602 mg |
| Sugars | 1 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I took the recommendations of others and added sauteed mushrooms and onions. Additionally added a little more cheese to cut the salt which helped I think. My crust was not browning enough after 1 hour so I did a egg wash. Turned out great! Thanks for all the recommendations from everyone.
Always felt so intimidated when it came time to make Easter meat pie. Being Italian, I have relatives that made it to perfection, including their own crust. Anyway, you can not go wrong with this recipe, came out so good. I made three and adjusted the ingredients accordingly. I skipped the mozzarella and doubled the farmer’s cheese. I also added some pepperoni which gave it a nice bite.
We really enjoyed it! I might give it a little of the Italian Seasonings for extra flavor!
This takes me back to my childhood. Standing in my Grandmother’s Italian kitchen. I use smoked sausage and no mozzerella cheese. The only problem I have is the bottom crust comes out raw sometimes. I have to bake it from 360 to 375.
Perfect! I’ll make it again and again!!!
Great recipe!
Great recipe!!!
Too rich for me but my husband loved it.
Married to an Italian who absolutely loved this pie. Said it was like his Mother used to make.
I made this recipe 3 years ago, only halving the ingredients for one pie. It was a huge hit. So much so that every year since I’ve had to make the double batch. One for work and one for home. Thank you so much. Only change I’ve now made is to make the meat piece smaller as my family likes it that way!!! Had become a staple to my Easter table. For a more authentic taste you can use pizza dough from you local pizzeria or make your own.
Hubby remembers a meat pie from his childhood. When I made this, he was very happy.
My family ate it because we were hungry and it was ok. Definitely not good enough to make again.
Definitely will make again. I cut recipe in half for the one pie, which was more than enough. Used pancetta instead of ham. Cooking time is off. I baked for 1 hr at 330°(by mistake) but stillhad to continue baking for about another half hour at 325°. It was easy and delicious though.
Came out great!
Great recipe! Like grandma’s! Only made pizza dough batch to make one deep dish, double crust pie. Besides cappy ham, prosciutto, summer sausage, and deli style slicing pepperoni, I used provolone, harvarti, smoked gouda, mozzarella, and parmesean cheeses. Just a touch of parsley and basil, and black pepper. Really good!!! No leftovers!!!
FANTASTIC!!! Don’t change a thing!! Excellent and easy!!
Love this recipe – I grew up eating this every Easter and was happy to find this since my Nana did not leave a recipe behind. The only thing changed was pepperoni instead of prosciutto and thin pizza dough for the crust.
I have been looking for this for over 10yrs . My grandmother would make it she died did not leave me with the recipe. Of all the old world Italian food she would make this was my #1 favorite!!! We will see if i can make it just as good as she did. She would use Italian sausage and spinach.
used our leftover easter ham, cut recipe in half. really yummy
I added 1/2 lb of pepperoni, 1/4 lb each of ,
I made this recipe for Easter. Wasn’t sure how it’d come out. Well within 5 minutes of serving it was gone. so delicious and flavorful. A huge hit. Easy to make. Great recipe thanks!