Go Back
Easter pie
Isabella

Traditional Easter Pie

This traditional Easter pie is a rich and savory holiday classic filled with creamy ricotta, layers of Italian cured meats, and melted cheeses, all wrapped in a golden, flaky double crust. Perfect for Easter brunch or dinner, this make-ahead centerpiece delivers bold flavor, balanced texture, and beautiful presentation.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16 slices
Course: Brunch, Dinner, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • For the Creamy Filling
  • 2 pounds whole-milk ricotta cheese – Use high-quality ricotta; drain excess liquid if watery for a firmer pie.
  • 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.

Method
 

  1. Preheat oven to 165°C (325°F). Lightly grease two 9-inch pie pans if needed.
  2. If ricotta is watery, strain in a fine sieve for 15–20 minutes. Place ricotta in a large bowl and beat in eggs one at a time using an electric mixer on low speed until smooth and just combined.
  3. Fold in chopped ham, Genoa salami, prosciutto, and grated mozzarella using a spatula. Mix gently until evenly distributed.
  4. Line the bottom and sides of two pie pans with two crusts. Press gently into corners and trim excess, leaving about ½ inch overhang.
  5. Divide filling evenly between the two crusts and smooth the tops. Sprinkle grated Parmesan evenly over each pie.
  6. Place remaining crusts over the filling. Seal edges by pressing and crimping firmly. Cut several small slits in the top to vent steam.
  7. Bake for approximately 60 minutes until crust is deep golden brown and center is set. If browning too quickly, tent loosely with foil.
  8. Cool on wire racks for at least 1–2 hours before slicing. Serve at room temperature for best flavor and texture.

Notes

Drain ricotta thoroughly to prevent excess moisture. Chop meats finely for even texture and easier slicing. Do not overbake — the center should be set but still moist. For added flavor, mix in freshly cracked black pepper or chopped parsley. Allow the pie to rest fully before cutting to maintain structure.