Julie Clark
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Ham Pie
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A midwestern take on Italian Easter Pie, this Easter Ham Pie is perfect for Sunday brunch. It’s the best way to use up leftover ham and will quickly become a family favorite.
Meat pies are a great way to use up leftover meat. Think chicken pot pie and even an easy ham pot pie with a flaky pie crust and creamy filling is the ultimate comfort food.
If you’re looking for a new Easter brunch recipe, try this Easter Ham Pie loaded with ham, ricotta, mozzarella and eggs. And if you have leftover ham from Easter dinner, this would be a great recipe to use it in.
About this Easter Ham Pie recipe:
I found a recipe in one of my grandma’s old church cookbooks called Easter Ham Pie. It was an interesting combination of ingredients that I’d never had together.
After doing some research, I found this is very similar to Italian Easter Pie, which seems to also be called Pizzagaina or Pizza Rustica. The authentic version is made just a little differently and is loaded with Italian meats such as prosciutto, pepperoni, genoa salami and Italian sausage. This is our “midwestern America” version.
- Flavor: This ham pie is loaded with mozzarella, ricotta and parmesan. Ham has a strong flavor and it shines through in this homemade pie recipe. It has a very comforting flavor that pairs well with many side dishes.
- Texture: The texture of this pie is similar to an egg breakfast casserole. There are 6 large eggs, cheese and tender ham, so the filling will set up firm so that you can easily slice the pie.
Pie Dough for Easter Pie
This ham pie requires a double crust. My grandma’s homemade pie crust is perfect for this recipe, but you can use store-bought pie crust or your own favorite recipe as well.
Blind bake the pie crust so that the bottom crust fully cooks and doesn’t get soggy.
How to Make Ham Pie
- Place one of the pie crusts in the bottom of a greased 9” pie plate. Flute the edges. Chill the pie crust for 30 minutes.
- Preheat the oven to 375ºF. Place parchment paper in the bottom of the pie crust, then fill with pie weights or dry beans. Blind bake the pie crust for 15 minutes or until the edges are starting to brown. Remove the crust from the oven and allow it to cool while you prepare the filling.
- In a large bowl, whisk the eggs. Then add the ham, ricotta, mozzarella, parmesan, oregano and garlic powder. Mix well.
- Pour the cheese and ham mixture into the baked bottom crust. Place the second pie crust on top and flute the edges to seal. (Set aside any excess pastry to make a cinnamon thing!)
- Use a sharp knife to make 3 slits across the top of the pie crust. Sprinkle with sea salt and freshly ground pepper. Bake at 350ºF for one hour.
Recipe Variations
- Switch up the meats and cheeses to have this ham pie be more authentic. Try prosciutto, basket cheese or provolone.
- Add finely chopped veggies such as broccoli or asparagus to the pie filling.
- To make the top of the ham pie golden brown, make an egg wash with one beaten egg and a tablespoon of water. Using a pastry brush the top crust of the pie with the egg wash before baking.
Make it a meal.
Looking for an Easter brunch menu? Try adding these sides to the ham pie:
Ham Pie
A midwestern take on Italian Easter Pie, this Easter Ham Pie is perfect for Sunday brunch. It's the best way to use up leftover ham and will quickly become a family favorite.
Servings 8
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 30 minutes
Total Time 2 hours 5 minutes
Ingredients
- double pie dough for 9-inch pie pan
- 6 large eggs beaten
- 2 cups diced ham about ½ pound
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese
- ½ cup Parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- Salt and pepper for topping
Instructions
- Place one of the pie crusts in the bottom of a greased 9” pie plate. Flute the edges. Chill the pie crust for 30 minutes.
- Preheat the oven to 375ºF. Place parchment paper in the bottom of the pie crust, then fill with pie weights or dry beans. Blind bake the pie crust for 15 minutes or until the edges are starting to brown. Remove the crust from the oven and allow it to cool while you prepare the filling.
- In a large bowl, whisk the eggs. Then add the ham, ricotta, mozzarella, parmesan, oregano and garlic powder. Mix well.
- Pour the cheese and ham mixture into the baked bottom crust. Place the second pie crust on top and flute the edges to seal. (Set aside any excess pastry to make a cinnamon thing!)
- Use a sharp knife to make 3 slits across the top of the pie crust. Sprinkle with sea salt and freshly ground pepper.
- Bake at 350ºF for one hour.
- Store any leftover ham pie in the refrigerator in an airtight container or covered with plastic wrap.
Notes
- If you don’t have a deep dish pie plate, you can also use a springform pan since it has deep sides.
- You can also use cheddar cheese or swiss cheese.
- For a golden brown look, use a pastry brush to brush an egg wash over the top pie crusts.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 474kcal | Carbohydrates: 24g | Protein: 26g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 913mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 2mg
