Italian Easter Pie
A classic Italian Easter Pie made with a blend of ricotta, mozzarella, provolone, and prosciutto—wrapped in a golden pie crust and baked to perfection. Ideal for brunches, holidays, or anytime you crave a savory slice of tradition.
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 4 large eggs
- 1/2 cup chopped prosciutto
- 1/2 tsp black pepper
- 2 pie crusts top and bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 375°F. Line 9-inch pan with 1 crust.
- Mix cheeses, eggs, meats, and pepper in large bowl.
- Fill crust. Top with second crust. Seal, vent, and brush with egg.
- Bake 60–75 minutes. Cool 30 minutes. Slice and serve.
- See full steps with tips & photos → https://wimpysdiner.net/italian-easter-pie-2/
Notes
- Drain the ricotta well to avoid a watery filling.
- You can substitute or mix other Italian meats like salami or capicola.
- This pie stores well in the fridge and tastes even better the next day—perfect for meal prep or holiday leftovers.