Italian Easter Pie Recipe
It's a cherished part of Easter traditions, enjoyed as a dessert or part of a festive brunch, and varies in ingredients and flavors based on family recipes and regional preferences.
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Calories: 727kcal
Servings: 5 People
Equipment
- Pie Dish
- Rolling Pin
- Mixing Bowls
- Whisk or Fork
- Measuring cups and spoons
- Oven
- Pastry Brush (optional)
- Knife or pastry cutter
- Oven Mitts
- Cooling rack (optional)
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.
Notes
- Preheat the oven before starting to ensure it's ready for baking.
Use a well-floured surface when rolling out the pie crust to prevent sticking. - Customize the filling ingredients according to personal taste preferences and dietary restrictions.
- Seal the edges of the pie crust tightly to prevent filling from leaking during baking.
Nutrition
Calories: 727kcal