Easter Ham Pie
This traditional Easter Ham Pie features a hearty filling of ricotta, mozzarella, and diced ham enclosed in a flaky double crust. It's a festive and satisfying dish perfect for spring gatherings.
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.