Easter Ham Pie
This Easter Ham Pie is a hearty Italian tradition—packed with diced ham, creamy ricotta, melty mozzarella, and Parmesan, all baked inside a buttery double crust. It’s perfect for spring gatherings, brunch tables, and post-holiday leftovers!
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.