Easter Ham Pie is a beloved Italian-American dish served during springtime festivities.
With a flaky golden crust and a hearty filling of ham, cheese, and eggs, it’s a delicious make-ahead meal that celebrates tradition and family.
Why You’ll Love Easter Ham Pie
Perfect for Easter: A classic dish on many Italian Easter tables.
Hearty and Filling: Packed with protein from eggs, ham, and cheese.
Make-Ahead Friendly: Flavors deepen overnight.
Crowd-Pleaser: Great for brunch, lunch, or dinner.
Comforting and Satisfying: Classic home-cooked flavor in every bite.
What You’ll Need (Ingredient Highlights)
Pie Crust: Homemade or store-bought, enough for top and bottom.
Diced Ham: Use leftover ham or deli-style cubes.
Ricotta Cheese: Creamy and mild, forms the base of the filling.
Mozzarella: Melty and savory.
Eggs: Help bind the filling and add richness.
Parmesan Cheese: For sharp, salty flavor.
Black Pepper: To season the filling.
Pro Tips Before You Start
Drain Ricotta: To avoid a soggy filling.
Use Cold Butter in Dough: If making homemade crust.
Chill Before Slicing: Allows filling to set for cleaner cuts.
Egg Wash the Top: Gives a golden, shiny finish.
How to Make Easter Ham Pie
Step 1: Prepare the Crust
Roll out your dough and line a deep 9-inch pie dish with one sheet.
Preheat oven to 375°F.
Step 2: Mix the Filling
In a large bowl, mix together ricotta, shredded mozzarella, diced provolone, grated Parmesan, chopped ham, eggs, and black pepper.
Step 3: Assemble the Pie
Spoon the filling into the pie crust and spread evenly.
Cover with the second sheet of dough, crimp edges, and cut steam vents.
Step 4: Bake
Brush with egg wash and bake for 45–55 minutes until golden brown.
Let cool at least 1 hour before slicing.
What to Serve It With
Fresh spring salad with lemon vinaigrette
Roasted asparagus or Brussels sprouts
A chilled glass of white wine or lemonade
Pickles or marinated vegetables
Variations / Substitutions
Add Hard-Boiled Eggs: A traditional touch.
Use Different Meats: Try prosciutto, salami, or cooked sausage.
Change Cheeses: Add fontina, Swiss, or asiago.
Mini Versions: Bake in muffin tins for personal pies.
Storage & Leftovers
Refrigerate: Up to 5 days in an airtight container.
Freeze: Wrap slices tightly and freeze up to 2 months.
Reheat: Warm in a 325°F oven or microwave until heated through.
FAQs
Can I use frozen pie crust?
Yes, just thaw according to package instructions.
Can I make this ahead of time?
Yes! It actually tastes better the next day.
Should I serve it warm or cold?
Traditionally served at room temperature or slightly warm.
Can I make it crustless?
Yes, just bake the filling in a greased pie dish.
What kind of ham works best?
Any fully cooked ham—leftovers, spiral-cut, or deli ham cubes.
Final Thoughts
Easter Ham Pie is more than just a savory pie—it’s a time-honored tradition that brings families together.
With a rich, cheesy filling and flaky crust, it’s the perfect centerpiece for your spring celebration.
Enjoy it warm, room temp, or even cold straight from the fridge—it’s delicious every time.
Easter Ham Pie
Ingredients
- 2 pie crusts store-bought or homemade
- 2 cups diced ham
- 2 cups whole milk ricotta drained
- 1 ½ cups shredded mozzarella
- ½ cup grated Parmesan
- 4 large eggs
- ½ tsp black pepper
- 1 egg for egg wash
Instructions
- Preheat oven to 375°F. Fit one crust into a 9-inch pie dish.
- Mix ricotta, mozzarella, provolone, Parmesan, ham, eggs, and pepper.
- Pour filling into crust. Cover with second crust, seal edges.
- Cut vents and brush with egg wash.
- Bake 45–55 minutes until golden brown. Cool before slicing.
- See full steps with tips & photos → https://mischacrossing.com/easter-ham-pie-2/
Notes
- Be sure to drain the ricotta well to avoid a runny filling.
- For a cheesier twist, substitute half the mozzarella with provolone or fontina.
- This pie is excellent for make-ahead meals—bake it the day before and serve room temp or slightly warmed.
