Italian Easter pie is what’s for brunch! This rich recipe combines 3 varieties of meat with chopped asparagus and a creamy ricotta and egg filling — all baked inside 2 pie crusts. Enjoy!
The BEST Italian Easter Pie
If you’re looking for to fill the bellies of your loved ones with comfort food at your next brunch gathering, this recipe is it! You’ll love the rich creamy and cheesy flavors of this Italian Easter pie — we’re talking 3 types of meat, a creamy ricotta and egg filling, and diced asparagus. You’ll wan to make this again and again!
why you’ll love it!
- Comfort food for brunch!
- Serves a crowd
- Easily substitutable ingredients
- Great for freezing for later
- Italian sausage: we love the flavor that Italian sausage gives this Easter pie, but feel free to sub out for your favorite ground meat.
- 2 Pie crusts: we used store-bought, but homemade would also work.
- Prosciutto & salami: you’ll layer the prosciutto and salami at the base of the pie, right on top of the bottom pie crust, as is traditional with Italian Easter pie. It also helps prevent sogginess 😀
- Provolone cheese: sliced provolone goes right with the prosciutto and salami. Any sliced cheese would work.
- Eggs & ricotta cheese: eggs and ricotta provide for a super creamy filling that will set once baked and cooled. Delish!
- Asparagus: chopped asparagus is traditional for Italian Easter pie, but feel free to substitute for diced bell pepper.
spring form pan
Always have your cupboards stocked with a spring form pan incase of dessert emergencies!
How to Make Italian Easter Pie
Cook Italian Sausage
Cook the ground Italian sausage over medium heat for 10 minutes or until the meat is fully cooked.
Assemble Bottom Layers of Pie
Place one pie crust into a greased spring form pan. Press the crust into the pan so that it is snug to the bottom and sides.
Layer the prosciutto along the bottom of the pie crust. Then layer salami and provolone cheese on top of that.
Combine Egg Filling
In a large bowl whisk together the eggs together. Add the ricotta cheese, salt, and pepper and whisk until combined. Then, fold in the asparagus and the Italian sausage.
Assemble remainder of Pie
Transfer the ricotta mixture into the spring form pan. Place the remaining pie crust on top and roll down the sides inward to create a pizza crust look. Push this into the top of the bottom crust.
Bake & let cool
Bake for 1 hour at 350℉ or until the center is 165℉.
Allow the Italian Easter pie to cool for at least 45 minutes before serving.
Top Tips for Italian Easter Pie
- Choose your own crust: We used store-bought Pillsbury pie crust. If you would like to make your own crust, just make sure they are at least 10 inches round.
- Don’t skip the cool time: we recommend letting your Italian Easter pie cool after baking for at least 45 minutes. Why? If you cut into it while it’s still too hot, you run the risk of it not setting.
Italian Easter pie combines multiple varieties of meat, cheese and eggs baked inside pie crusts in a spring form pan.
Absolutely! We used 2 store-bought pie crusts for our Italian Easter pie. One for the bottom crust and one for the top.
Definitely! We’re using salami, prosciutto and Italian sausage, but feel free to substitute for similar meats if you’ like.
Got leftover Italian Easter pie? Store it in the fridge in an airtight container for up to 3-5 days.
When reheating: Cover and bake in the oven at 350ºF for 10-15 minutes, or until the internal temperature reaches 165ºF.
How to Freeze Italian Easter Pie
- Bake your Italian Easter pie as directed. We recommend doing this in a spring form pan that you don’t mind keep in the freezer for a while.
- Let cool completely.
- Wrap the Italian Easter pie with a piece of plastic wrap and remove as much air as possible. Then, top with a piece of tin foil.
- Freeze for up to 3 months.
When reheating: you can reheat this Italian Easter pie directly from frozen! Simply cover and bake in the oven at 350ºF for 30 minutes, or until the internal temperature reaches 165ºF.
Italian Easter Pie
- 1 tablespoon olive oil
- 16 oz. Italian sausage
- 2 refrigerated pie crusts 14.1 oz. (homemade or store-bought)
- 3 oz. prosciutto sliced
- 4 oz. salami sliced
- 8 oz. provolone cheese sliced
- 4 large eggs
- 15 oz. ricotta cheese
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 bunch asparagus trimmed and chopped (~1 lb.)
- Heat the olive oil in a large pan over medium heat. When the oil becomes fragrant add the Italian sausage to the pan. Cook for 10 minutes or until the meat is fully cooked. Set aside.
- Preheat the oven to 350℉ and spray a 9-inch spring form pan with cooking spray.
- Place one pie crust into the spring form pan. Press the crust into the pan so that it is snug to the bottom and sides.
- Layer the prosciutto along the bottom of the pie crust. Then layer salami and provolone cheese. Set aside.
- In a large bowl whisk together the eggs together. Add the ricotta cheese, salt, and pepper and whisk until combined. Fold in the asparagus and the Italian sausage.
- Transfer the ricotta mixture to the spring form pan. Place the remaining pie crust on top and roll down the sides inward to create a pizza crust look. Push this into the top of the bottom crust. Cut 4 slits into the top of the crust.
- Bake for 1 hour or until the center is 165℉. Cool for at least 45 minutes before serving.
Tips & Notes
- We used Pillsbury pie crust. If you would like to make your own crust, make sure they are at least 10 inches round.
- The bottom crust will not be big enough to roll into the top crust. Once I rolled the top crust, push that rolled part into the top of the bottom crust. It wasn’t 100% sealed.
- 1 lb. of diced ham would be a good substitute for the Italian sausage.
- Red bell pepper would be a good substitute for asparagus.