Italian Easter Pie


  • 2 pie crusts, unbaked, 9 inches each
  • 8 oz. part-skim ricotta cheese
  • 3 large eggs
  • 1/2 cup part-skim Mozzarella cheese, grated
  • 1 cup ham, cooked and chopped
  • 1/2 cup pepperoni, chopped
  • 1/4 cup Prosciutto, chopped
  • 1/8 cup Parmesan cheese, grated

Preheat oven to 325 degrees F.

In a large mixing bowl, add ricotta and then beat in eggs one at a time. Stir in the mozzarella cheese, ham, pepperoni, and prosciutto. Combine thoroughly.

Line a 9-inch pan with pie crust.

Add the cheese mixture into the pan. Sprinkle the Parmesan cheese on top and cover with the top pastry.

Crimp edges with fingers and then cut slits to create vents in the top of the pie.

Bake in preheated oven for 1 hour or until crust is golden brown.
by The Savvy Kitchen