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Easter Pie

An Italian Easter tradition that tastes good even if you are not Italian.

Easter Pie

Easter Pie


  • 8 ounces (1 7/8 cups) all-purpose flour
  • 1/8 tsp salt
  • 6 ounces (3/4 cup) unsalted butter, cut into small cubes
  • 3 ounces cold water
  • 1 1/2 pounds (2 3/4 cups) ricotta cheese
  • 6 eggs, yolks and whites separated
  • 8 ounces soppressata sausage, cut into a 1/4-inch dice
  • 6 ounces prosciutto, cut into a 1/4-inch dice
  • 6 ounces salami, cut into a 1/4-inch dice
  • 8 ounces mozzarella, cut into a 1/4-inch dice
  • 1/4 cup grated Parmesan cheese
  • 1 tsp ground black pepper


  1. In a large bowl, whisk together flour and salt. Cut butter into the flour until the mixture resembles coarse crumbs. Add water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and chill for 30 minutes.
  2. Preheat oven to 325˚F. Generously grease a 10-inch springform pan.
  3. Remove dough from refrigerator. On a floured surface, roll dough into a 14-inch circle about 1/4-inch thick. Turn dough into springform pan. Gently press against sides, making sure the dough fits snugly all around the pan. Trim the overhanging dough along the top so that it's even with the pan.
  4. Using a stand mixer with a paddle, beat ricotta until smooth. Add yolks and blend well. Add soppressata sausage, prosciutto, salami, mozzarella, Parmesan and black pepper. Mix well with a rubber spatula.
  5. Place egg whites in a small or medium bowl and, using the mixer, beat until stiff. Fold eggs whites into the ricotta-and-meat mixture and mix well. Pour into the waiting pie shell and bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean.
  6. Place the pie on a wire rack to cool for 30 minutes or longer. Gently run a knife around the side of the pan. Carefully remove the side ring of the pan. Cut into wedges, and serve immediately. Store any leftovers in the refrigerator. Reheat or serve at room temperature.

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