Easter Pie with Basket Cheese and Meat Recipe

A old time favorite in Italian homes on Easter morning. This one was cooked without a double crust, Easter Pie is usually double crusted depending on what you prefer I love crispy cheese so I leave mine open to brown. I also used a store bought crust in a hurry.

I wanted to show you how packed it the inside with all this amazing cheeses.

The meats, eggs and basket cheese makes this one a unique pie on Easter Sunday.

2 cups chopped prosciutto

2 cups sliced Italian hot sausage

1/2 cup pepperoni chopped

1 cup shredded Mozzarella

1/2 cup Provolone or Fontina

2 tablespoons grating cheese

1/4 cup chopped fresh parsley

4 hard boiled eggs cut in chunks

1 cup cubed Basket cheese

1 cup Ricotta

3 raw eggs

1/4 teaspoon garlic powder

salt and pepper to taste

pinch of cayenne optional


1 homemade recipe for double crust see below or store bought dough found in the frozen food section of the grocery store.

Mix all meats with all the cheeses, boiled eggs and herbs, seasonings in a large bowl. Put raw eggs, ricotta, garlic powder, salt and pepper to taste in the blender for around 1 minutes. Combine this with everything else in the large bowl. This usually is made with a top and bottom crust. Use a deep dish pie pan or cake pan. Fit the dough on the bottom and up the sides. Pour the filling into the dough, top with another piece of dough. Press edges together. You will want to poke holes in the top crust. Brush crust with a beaten egg yolk and bake at 400 degrees until pie is deeply browned. Around 50 minutes.

Crust Recipe: (When you have the time)

2 cups flour

2 teaspoons baking powder

1/3 cup lard, shortening or oil

1/2 cup water

1 beaten egg and 1 egg yolk for egg wash

pinch of salt

1/4 teaspoon black pepper

Mix everything together except egg yolk. Make a smooth dough. Roll out for bottom and top crusts or two bottom pie crusts. Proceed with above instructions.