Easter Ham Pie is a hearty Italian-American tradition that blends flaky pie crust with layers of flavorful ham, creamy ricotta, and melty mozzarella.
Also known as Pizza Rustica or Pizzagaina, this savory pie is served during Easter week to celebrate the end of Lent — rich, comforting, and perfect for family gatherings.
Why You’ll Love This Easter Ham Pie
Meat and cheese lovers’ dream – Every slice is packed with savory bites
Perfect for Easter brunch – A traditional and crowd-pleasing centerpiece
Easy to customize – Use your favorite deli meats or cheeses
Make-ahead magic – Flavors deepen overnight
Great warm or cold – Versatile for serving any time
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Adds creamy body to the filling
Mozzarella & provolone – Melty, stretchy layers of cheese
Parmesan cheese – For a sharp, salty edge
Eggs – Help bind the mixture together
Cooked ham – The star protein, diced small
Hard salami – Adds richness and bold flavor
Black pepper – Balances the richness
Pie crusts – Store-bought or homemade work great
Pro Tips Before You Start
Drain ricotta if watery for better texture
Chop ham and salami uniformly for even baking
Brush top crust with egg wash for golden finish
Let pie rest after baking for easier slicing
Bake in the lower half of the oven to crisp the bottom crust
How to Make Easter Ham Pie
Step 1: Mix the Filling
In a large bowl, stir together ricotta, shredded mozzarella, provolone, parmesan, and eggs.
Add diced ham and salami.
Mix well and season with black pepper.
Step 2: Assemble the Pie
Preheat oven to 375°F.
Press one crust into a deep-dish 9-inch pie plate.
Add the filling and smooth it out.
Place the second crust on top, crimp the edges, and cut vents in the top.
Step 3: Bake
Brush the top with beaten egg for a golden color.
Bake for 50–60 minutes until the crust is golden and the center is set.
Step 4: Cool and Serve
Cool at least 30 minutes before slicing.
Serve warm, room temp, or chilled — all are delicious!
What to Serve It With
Simple arugula or spinach salad
Pickled vegetables or antipasto
Roasted asparagus or carrots
Fresh fruit platter
Iced tea, lemonade, or Italian soda
Variations / Substitutions
Use cooked bacon or pancetta instead of salami
Add sautéed spinach or sun-dried tomatoes for flavor
Substitute fontina or asiago cheese
Try puff pastry for a flakier crust
Make it mini by using muffin tins
Storage & Leftovers
Refrigerate: Store in the fridge up to 4 days
Freeze: Slice and wrap tightly; freeze up to 2 months
Reheat: Warm slices in oven or enjoy cold from fridge
FAQs
Can I use pre-shredded cheese?
Yes, but freshly shredded melts better and tastes richer.
Can I make this the day before?
Absolutely — it tastes even better the next day!
Can I use other meats?
Yes! Cooked sausage, mortadella, or pepperoni all work well.
What type of crust is best?
A classic pie crust or even puff pastry will work — homemade or store-bought.
How do I keep the crust from getting soggy?
Pre-baking the bottom crust for a few minutes or draining ricotta helps.
Final Thoughts
Easter Ham Pie is a timeless celebration dish, marrying cheese, eggs, and cured meats in one flaky, rich bite.
Whether you call it Pizza Rustica or Pizzagaina, this savory pie is a heartwarming way to bring tradition to your holiday table.
Enjoy it warm, cold, or packed for an Easter picnic.
Easter Ham Pie
Ingredients
- 15 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1/2 cup shredded provolone
- 1/2 cup grated parmesan
- 4 large eggs
- 1 cup diced cooked ham
- 1/2 cup diced hard salami
- 1 teaspoon oregano
- 1/2 tsp black pepper
- 2 pie crusts top & bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 375°F. Line a deep 9-inch pie plate with crust.
- Mix ricotta, mozzarella, provolone, parmesan, and eggs in a bowl.
- Stir in ham, salami, and pepper.
- Pour filling into crust. Top with second crust. Crimp and vent.
- Brush with egg wash. Bake 50–60 min until golden and set.
- See full steps with tips & photos → https://wimpysdiner.net/easter-ham-pie/
Notes
- Make sure to drain the ricotta well for a firm filling.
- You can substitute provolone with more mozzarella if needed.
- Leftovers make a delicious lunch—just reheat gently or serve cold.
