Easter Pie Recipe (Italian Ricotta & Meat Pie)

Easter pie is not just another holiday bake — it’s a rich, savory celebration wrapped in golden, flaky crust. Packed with creamy ricotta, layers of Italian cured meats, and melted cheeses, this traditional dish brings comfort, indulgence, and pure satisfaction to your Easter table. If you’re looking for a centerpiece that feels impressive yet surprisingly simple to prepare, this recipe delivers.

Whether you’re hosting a festive brunch, planning a family gathering, or simply craving a hearty, make-ahead meal, this Easter pie strikes the perfect balance between creamy texture, savory depth, and crisp pastry. Let’s make a version that tastes authentic, feels homemade, and turns your holiday meal into something truly memorable.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Rich & Flavorful – A creamy ricotta base blended with ham, Genoa salami, prosciutto, and mozzarella creates deep, savory layers in every bite.
• Perfect for Easter Celebrations – Traditionally served during Easter, this pie feels festive and special without being complicated.
• Make-Ahead Friendly – It tastes even better after resting, making it ideal for busy holiday prep.
• Crowd-Pleaser – Hearty enough to satisfy meat lovers, yet elegant enough to impress guests.
• Balanced Texture – Creamy filling inside, golden crisp crust outside — the contrast makes it irresistible.
• Authentic Italian Inspiration – Inspired by classic Italian Easter pies, but simplified for modern home kitchens.

Unlike many versions that turn dense or overly salty, this recipe focuses on balance. The ricotta stays light and airy, the meats are finely chopped for even distribution, and the double crust seals in moisture while baking to perfection.

Ingredients Needed

To make this savory Easter pie, you’ll need the following ingredients. I’ve grouped them for clarity and added helpful notes to ensure the best results.

For the Creamy Filling

• 2 pounds whole-milk ricotta cheese – Use high-quality ricotta; drain excess liquid if watery for a firmer pie.
• 6 large eggs, room temperature – Helps the filling bind evenly and bake smoothly.
• 1 pound cooked ham, finely chopped – Adds mild saltiness and hearty texture.
• ½ pound Genoa salami, chopped small – Brings bold, slightly spiced flavor.
• ¼ pound prosciutto, chopped – Delivers delicate saltiness and depth.
• ½ pound mozzarella cheese, freshly grated – Melts beautifully and keeps the filling creamy.
• ¼ cup grated Parmesan cheese – Adds sharp, nutty finish on top.

For the Crust

• 4 (9-inch) unbaked pie crusts – Two for the base and two for the top. Store-bought works perfectly, but homemade crust elevates it even more.

How to Make Easter Pie

Follow these detailed steps carefully to achieve a perfectly baked, golden, and flavorful pie.

Preheat and Prepare

Preheat your oven to 325°F (165°C). Starting with a properly heated oven ensures even baking and prevents the crust from becoming soggy.

Lightly grease two 9-inch pie pans if needed (especially if using homemade dough).

Prepare the Ricotta Base

In a large mixing bowl, place the ricotta cheese. If it appears watery, strain it in a fine sieve for about 15–20 minutes before using. This prevents excess moisture in the final pie.

Using an electric mixer on low speed, beat in the eggs one at a time. Adding them gradually ensures a smooth, creamy mixture rather than a lumpy texture.

Mix just until combined — overmixing can make the filling too dense.

Add the Meats and Cheese

Fold in the chopped ham, Genoa salami, prosciutto, and grated mozzarella using a spatula.

Stir gently but thoroughly so every slice of the pie has an even distribution of meat and cheese. The goal is balance — no large meat clumps.

At this stage, the filling should look thick, creamy, and generously packed with ingredients.

Assemble the Bottom Crust

Line the bottom and sides of two 9-inch pie pans with two of the pie crusts. Press gently into the corners without stretching the dough — stretching can cause shrinkage during baking.

Trim any excess dough hanging over the edges, leaving about ½ inch for sealing.

Fill the Pies

Divide the ricotta mixture evenly between the two prepared crusts. Use a spatula to smooth the tops.

Sprinkle the grated Parmesan evenly over each pie. This adds a savory crust layer and enhances flavor.

Seal with the Top Crust

Place the remaining two pie crusts over the filling.

Press the edges together and crimp firmly using your fingers or a fork to seal completely. Proper sealing prevents filling leakage.

Using a sharp knife, cut several small slits in the top crust. These vents allow steam to escape and prevent cracking or bursting.

Bake to Golden Perfection

Place the pies on the center rack of the oven.

Bake for approximately 60 minutes, or until:

• The crust is deep golden brown
• The center feels set when gently shaken
• A knife inserted near the center comes out mostly clean

If the crust browns too quickly, loosely cover with foil during the last 15–20 minutes.

Cool Before Slicing

Remove the pies from the oven and place them on wire racks.

Allow them to cool for at least 1–2 hours before slicing. This resting period is essential — it helps the filling firm up and slice cleanly.

For best flavor, many people prefer serving Easter pie at room temperature rather than hot.

Serving and Storage Tips

Serving Suggestions

• Slice into thick wedges and serve at room temperature for the best flavor balance.
• Pair with a fresh green salad tossed in lemon vinaigrette to contrast the richness.
• Serve alongside roasted vegetables or fresh fruit for a beautiful Easter brunch spread.
• Garnish with fresh parsley for color and brightness.

Storage Instructions

• Refrigerator: Store tightly wrapped in plastic wrap or in an airtight container for up to 4 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm gently in a 300°F (150°C) oven for 10–15 minutes, or enjoy cold/room temperature.

Helpful Notes

• Drain ricotta if needed – Excess moisture can make the pie watery.
• Chop meats finely – Ensures even texture and easier slicing.
• Do not overbake – The center should be set but not dry.
• Add black pepper or fresh herbs if you want a subtle flavor twist.
• Let it rest fully – Cutting too early causes the filling to collapse.
• For extra richness, brush the top crust with an egg wash before baking.

Conclusion

This Easter pie recipe brings together creamy ricotta, savory Italian meats, and golden flaky crust in one unforgettable dish. It’s rich yet balanced, impressive yet simple, and perfect for celebrating with family and friends.

Whether served at Easter brunch or enjoyed as leftovers the next day, it never disappoints. The make-ahead convenience and crowd-pleasing flavor make it a reliable holiday staple.

If you tried this recipe, I’d love to hear from you! Leave a comment below and share your star rating — your feedback helps others too.

Did you add your own twist? Maybe extra herbs or different meats? Tell us what variation you tried!

And don’t forget to share this recipe on Pinterest or Facebook so others can enjoy it as well.

Frequently Asked Questions (FAQ)

Can I make Easter pie ahead of time?

Yes! In fact, Easter pie tastes even better the next day. Prepare and bake it a day in advance, then refrigerate. Bring to room temperature before serving.

Can I substitute the meats?

Absolutely. You can replace salami or prosciutto with cooked sausage, capicola, or even turkey for a lighter option. Just keep the total quantity similar to maintain texture balance.

How do I make this gluten-free

Simply use gluten-free pie crusts available in stores or make your own with gluten-free flour. The filling itself is naturally gluten-free.

Why is my Easter pie watery?

This usually happens if the ricotta wasn’t drained properly. Always strain ricotta if it seems wet before mixing.

Can I freeze Easter pie?

Yes. Allow it to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or serving.