Italian Easter Pie
A savory and satisfying Italian Easter classic made with ricotta, mozzarella, and a medley of cured meats, all baked inside a golden flaky crust. Serve warm or chilled for a delicious holiday treat.
Ingredients
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 4 large eggs
- 1 cup diced ham
- 1/2 cup diced salami
- 1/2 cup diced pepperoni
- 1/2 tsp ground black pepper
- 2 refrigerated pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan.
- Line bottom and sides with 1 pie crust.
- Mix ricotta, mozzarella, parmesan, and eggs. Fold in meats and black pepper.
- Pour filling into crust. Top with second crust. Seal edges and cut slits.
- Brush with egg wash. Bake 60–70 minutes until golden and set.
- See full steps with tips & photos → https://wimpysdiner.net/italian-easter-pie/
Notes
- Drain ricotta if it's too wet to avoid a soggy pie.
- Letting the pie cool helps the filling firm up, making it easier to slice.
- Great make-ahead option for Easter brunch or potlucks—tastes even better the next day.