Italian Easter Pie Recipe

Name: Italian Easter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe); 1/2 whole Small Onion, Finely Diced; 2 teaspoons Olive Oil; 6 whole Eggs; 8 ounces, weight Ricotta Cheese; 8 ounces, weight Diced Prosciutto; 2 ounces, weight Sharp Provolone Cheese, Shredded; 2 ounces, weight Grana Padano Cheese, Shredded; 2 ounces, weight Fresh Mozzarella Cheese, Shredded; 3 Tablespoons Parmesan Cheese, Grated; 1/2 teaspoons Ground Black Pepper; 1 whole Egg; 1 teaspoon Water

Servings: persons

2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe)
1/2 whole Small Onion, Finely Diced
2 teaspoons Olive Oil
6 whole Eggs
8 ounces, weight Ricotta Cheese
8 ounces, weight Diced Prosciutto
2 ounces, weight Sharp Provolone Cheese, Shredded
2 ounces, weight Grana Padano Cheese, Shredded
2 ounces, weight Fresh Mozzarella Cheese, Shredded
3 Tablespoons Parmesan Cheese, Grated
1/2 teaspoons Ground Black Pepper
1 whole Egg
1 teaspoon Water

1
Preheat oven to 350.
2
Roll out your bottom pie crust. Place the bottom pie crust in a 9-inch deep dish pie pan. You could also use a cake pan for this. Do not crimp sides yet.
3
Saute diced onion in olive oil until soft and golden, about 5 minutes. Let cool.
4
In a large bowl, beat 6 eggs. Add the ricotta and whisk until lumps are gone. Add prosciutto, provolone, Grana Padano and mozzarella cheese. Add cooked onion and black pepper to taste.
5
Sprinkle grated Parmesan cheese on the bottom pie crust. Pour egg/cheese mixture into your pie crust.
6
Roll out top pie crust and place over pie. Fold the overhang of the top crust over and tuck it behind the edges of the bottom crust. Crimp them together.
7
Beat your remaining 1 egg with 1 teaspoon of water. Brush over top and edges of pie. Cut a slit in pie to vent.
8
Bake 40-50 minutes until top starts to look golden brown. When done, let the pie rest for 10-15 minutes before serving. This is important so it won't ooze all over when you cut it!
9
**Do not be tempted to add any salt. You get plenty of salt from the cheeses and prosciutto. Feel free to substitute a different combo of Italian cheeses or meats.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe), 1/2 whole Small Onion, Finely Diced, 2 teaspoons Olive Oil, 6 whole Eggs, and more.

Yes, Italian 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.

That's it — enjoy your meal!

Italian Easter Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions