Easter is a time for celebration—and for my family, that always includes a homemade Easter Ham Pie.
This dish is a comforting blend of creamy cheeses, hearty ham, and fluffy eggs wrapped in a golden pie crust.
Whether you’re using leftover ham or planning ahead for your holiday meal, this recipe brings warmth and tradition to the table with every bite.
Why You’ll Love This Easter Ham Pie
Perfect for Using Leftovers – A tasty way to transform leftover ham
Crowd-Pleaser – Rich, cheesy filling wrapped in buttery crust
Easy to Make Ahead – Prep the day before and bake when needed
Customizable – Add veggies, change cheeses, or spice it up
Festive Comfort Food – A delicious Easter brunch or dinner centerpiece
What You’ll Need (Ingredient Highlights)
Diced Ham – Savory, salty, and full of flavor
Ricotta Cheese – Adds creaminess and moisture
Mozzarella & Parmesan – For melty, cheesy richness
Eggs – Binds the filling and gives structure
Oregano & Garlic Powder – Adds herby, savory notes
Double Pie Crust – For that flaky, golden-brown finish
Pro Tips Before You Start
Blind Bake the Crust – Helps prevent a soggy bottom
Chill Before Baking – Cold crust holds its shape better
Use Room Temp Ricotta – It mixes more easily
Egg Wash Optional – Brush top crust for extra sheen
Let It Cool – Resting after baking makes slicing neater
How to Make Easter Ham Pie
Step 1: Prep the Crust
Place the bottom pie dough into a greased 9” pie plate and flute the edges.
Chill the crust for 30 minutes to help it keep its shape.
Step 2: Blind Bake the Bottom
Preheat the oven to 375°F.
Line the chilled crust with parchment paper and fill with pie weights or dry beans.
Bake for 15 minutes until the edges begin to brown. Remove from oven and let cool.
Step 3: Make the Filling
In a large mixing bowl, whisk the eggs.
Add diced ham, ricotta, mozzarella, parmesan, oregano, and garlic powder.
Stir until well combined.
Step 4: Fill and Top the Pie
Pour the cheese and ham filling into the baked crust.
Place the second crust over the top and seal the edges by fluting or pressing with a fork.
Step 5: Vent and Season
Cut 3 slits in the top crust with a sharp knife to allow steam to escape.
Sprinkle sea salt and black pepper over the surface.
Step 6: Bake
Lower oven temperature to 350°F and bake for 1 hour, until the crust is golden and the center is set.
Step 7: Cool and Store
Let the pie cool for 15–20 minutes before slicing.
Store leftovers in an airtight container in the fridge.
What to Serve With Easter Ham Pie
Simple Green Salad – Adds freshness and crunch
Roasted Asparagus or Carrots – Great spring vegetables
Deviled Eggs or Pickles – Classic side dishes for contrast
Fruit Salad – Adds a sweet, light note to your plate
Sparkling Lemonade or White Wine – Complements the richness
Variations & Substitutions
Use Turkey or Bacon – In place of ham
Add Spinach or Kale – For a veggie boost
Spice It Up – Add crushed red pepper or diced jalapeños
Try Different Cheeses – Like cheddar, Gruyère, or provolone
Mini Pies – Make individual portions using a muffin tin
Storage & Leftovers
Refrigerate – Store covered for up to 4 days
Reheat – Warm slices in a 325°F oven for best texture
Freeze – Wrap tightly and freeze up to 2 months
Meal Prep Friendly – Make ahead and bake when ready
FAQs
Can I use store-bought pie crust?
Yes! Store-bought dough works just fine if you’re short on time.
What’s the best way to dice the ham?
Use fully cooked ham and cut into small, even cubes for best texture.
Can I use cottage cheese instead of ricotta?
Yes, but drain it well to avoid excess moisture in the filling.
Can I prepare the pie in advance?
Absolutely—assemble and refrigerate overnight, then bake the next day.
Is it okay to skip blind baking the crust?
It’s recommended for a crisp bottom, especially with a wet filling.
Can I make this without meat?
Yes—just increase the cheeses and maybe add sautéed mushrooms or spinach.
How do I know the pie is fully baked?
The crust should be golden and a knife inserted in the center should come out clean.
Final Thoughts
This Easter Ham Pie is a comforting, savory treat that celebrates everything we love about the holiday—family, tradition, and delicious food.
Whether you’re serving it warm for brunch or cold the next day, it’s a versatile dish that brings smiles with every slice.
Save this recipe for spring and beyond—it’s a keeper.
Easter Ham Pie
Ingredients
- Double pie dough for 9-inch pie pan
- 6 large eggs beaten
- 2 cups diced ham about ½ pound
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese
- ½ cup Parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- Salt and pepper for topping
Instructions
- Line greased pie pan with one crust and flute edges. Chill 30 minutes.
- Preheat oven to 375°F. Blind bake crust with weights for 15 minutes. Let cool.
- In a bowl, whisk eggs.
- Add ham, ricotta, mozzarella, parmesan, oregano, and garlic powder.
- Mix well.
- Fill crust with mixture. Top with second crust and seal edges.
- See full steps with tips & photos → https://p4pd.org/easter-ham-pie/
Notes
- Cheese Tip: Use whole milk ricotta and freshly grated Parmesan for the best creamy texture and flavor.
- Crust Shortcut: A store-bought double crust works great if you’re short on time—but homemade will elevate the dish.
- Add-ins: Add a handful of chopped cooked spinach or sautéed onions for extra flavor and color.
- Make Ahead: This pie holds up beautifully—bake it a day ahead and serve at room temp or warm up in the oven.
