This popular Italian Easter Pie is a fantastic dish for Easter Sunday. It not only tastes good, it is easy to make, can be made ahead and doesn’t need to be reheated! It is perfect for the buffet table hosted by a tired and busy mom. And, if you aren’t hosting, it is a great take along dish for the very same reasons!
If you’ve been talking to your Italian neighbors who keep referencing their need to make Easter Pie for Easter and you have no idea what could be Easter Pie? It is very similar to Quiche except, it is not made with heavy cream. It is a fitting dish for your Easter Brunch buffet.
I’ve been to Italy for Easter and I saw many people walking around in grocery stores with dozens of eggs. One man I saw must have been carrying 4 dozen eggs to purchase. First, I wanted to hide my car in case he was going to go on an egg-throwing spree but, then I remembered Easter was upcoming. Then, I suspected the eggs were for making “Pizza Ripiena” or better known as “Italian Easter Pie” to the Italian Americans.
This Italian Easter pie is made typically only at Easter time and is really more of a Quiche but, is better known as “Easter Pie” to Americans. It’s real name in Italian is “Pizza Ripiena” which translated into English is “pizza full” and the word pizza here is used more as in “pie” but, not a sweet pie, such as a cherry pie but, more like a “pizza pie.”Are you following?
It is made with eggs, chunks of Prosciutto, dried Italian sausage, fresh mozzarella cheese, Parmesan cheese and seasonings. Although there are many variations of this Easter Pie, such as with ricotta cheese, based on the different regions of Italy, I’m most familiar with these two types – prosciutto and egg, and rice and egg.
The Italian Easter Pie in this post is the Prosciutto and egg Easter Pie. If you prefer the rice variation, you can just add one cup of cooked rice per pie and omit the meat. If I were you, I’d just make one of each!
Making the Easter Pie
Italians in Italy make the dough for this Easter Pie but, I’m going to take the easy way out and use Marie Calendar’s frozen pie crusts plus Pillsbury Refrigerated Pie Crusts for the top layer. This will cut the time in making these delicious pies by a lot.
First, I cut up fresh mozzarella, dried hard Italian sausage, and Prosciutto. Then, I put it into the pie crusts with grated Parmesan cheese and then poured the whisked eggs seasoned with salt and pepper. I baked it in a 350F oven for about an hour and 10 min.
It can be stored in the refrigerator for several days and tastes good cold or at room temperature. It is not reheated so, it is perfect for a buffet. It is a delicious and filling side dish.
If you need Easter decorations, the Dollar Store Easter Wreath pictured to the left only took me 30 minutes to make while re-purposing an old grapevine wreath and cost only $8!
Planning Easter Dinner doesn’t have to be overwhelming if you use this detailed Less Stress Easter Planner. Hosting for the first time can really be stressful if you aren’t organized, even for the most experienced hostess.
If your guests like Quiche, this popular Italian Easter Pie is a great buffet dish for Easter Sunday. Aside from being a great take along dish because you can easily make it ahead and it doesn’t need to be reheated, it is also a great buffet dish and will help make your Easter Brunch or dinner be easier to serve!
Italian Easter Pie with Prosciutto and Mozzarella cheese
- 2 Marie Calendar's frozen pie crusts
- 2 Pillsbury Refrigerated Pie Crusts
- 20 large eggs, whisked
- .30 lb of prosciutto, diced (from the Deli) (one cup of cooked rice may be substituted for meat)
- .30 lb of hard Italian sausage, diced (found near Deli)
- 6 oz. of fresh mozzarella, diced
- 1/2 cup of grated Parmesan or Pecorino Romano cheese
- salt and freshly cracked black pepper to taste
- Preheat oven to 350F.
- In the Marie Calendar's frozen pie crusts, add half of the cheeses and meats. Add salt and pepper to the whisked eggs, if you desire. Pour about half of the whisked eggs into each pie crust over the cheese and meat contents. Don't overfill.
- Place the Pillsbury refrigerated pie crusts over top of the pies and press to close edges. Place both pies on a cookie sheet (not only to help carry them but, also in case they cook over the edges.)
- Bake pies in oven on 350F for 1 hr 10 min. Let cool. Store in refrigerator for up to 5 days. You may serve cold or at room temperature. You may reheat if you choose.
Because the cheeses and meats are salty, don't add to much salt or it will be may become too salty.
You may omit the meat and add one cup of cooked rice per pie to make the vegetarian variation of this pie which, is also popular in the Neopolitan region of Italy.