Easter Pie Recipe

Name: Easter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 double crust pie shells; 3/4 lb italian sausage links; 6 hard cooked eggs diced; 1 C diced Cheddar cheese; 1/2 C diced Provolone cheese; 1.5 C whole milk ricotta cheese; 1/2 bunch fresh parsley chopped; salt and pepper to taste; 1 uncooked egg; 1/4 C melted butter

Servings: persons

2 double crust pie shells
3/4 lb italian sausage links
6 hard cooked eggs diced
1 C diced Cheddar cheese
1/2 C diced Provolone cheese
1.5 C whole milk ricotta cheese
1/2 bunch fresh parsley chopped
salt and pepper to taste
1 uncooked egg
1/4 C melted butter

1
Preheat oven to 350
2
Place bottom crusts in pie tins. save tops aside.
3
Cut sausage into 1/2 inch pieces and saute til brown. Cool a bit.
4
Place sausage in a large bowl and add hard cooked eggs, cheddar, provolone, rocotta and parsley. mix and season with S&P.
5
add one raw egg and mix. check consistency, not too soupy, and not to dry. add another egg if too dry.
6
Spoon 1/2 of filling into each pie tin. Cover with top crusts, seal edges, cut steam vent in top. brush top with melted butter.
7
Bake for 30-40 minutes til pie shell is baked.
8
remove, let rest for 5 minutes and serve.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 double crust pie shells, 3/4 lb italian sausage links, 6 hard cooked eggs diced, 1 C diced Cheddar cheese, and more.

Yes, Easter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Pie

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