Italian Easter Pie (Pizza Rustica)
This Italian Easter Pie also called pizzagania or pizza rustica is a classic recipe for the Easter holiday. It’s a rich and decadent egg custard mixed with cheeses and cured meats baked in a flaky pie crust. A simple make-ahead brunch recipe that will be the showstopper of the table.
My family has been making an Italian Easter Pie for the spring holiday as long as I can remember. Inspired by the authentic recipe from Naples and Southern Italy, it’s made with whole-milk ricotta, eggs, thinly sliced cured meats baked in a pie crust until it’s light yet creamy in texture.
Serve it with a couple of sides like my Peach Burrata Salad or Peach Caprese Salad for an impressive meal for your family and friends.
Table of Contents
Why You’ll Love this Recipe
- Lighter version of pizza rustica. My version has less meat and cheese for a more elegant, weekend-friendly dish that can be served warm or at room temperature.
- A classic holiday recipe. It’s a tried-and-true traditional Italian recipe that my family has been making for years.
- Easy to make in advance. This is really the perfect entertaining recipe that completes any holiday menu. Plus, it’s stress free since you can make it the day before with no worry. Serve warm or room temperature and it’s so delicious.
What is Italian Easter Pie?
It’s also known as Pizza Rustica, Pizzagaina, or Pizza Chiena. This is a traditional Italian savory pie recipe filled with eggs, cheeses (like parmesan or ricotta), and meats like (salami, prosciutto, or ham). Baked in a pie crust, it’s a classic recipe for the Easter holiday used to break the Lenten fast.
Ingredients
- Store-bought pie crust: The base of the pizza rustica. You can also make a homemade pie crust.
- Whole-milk ricotta cheese: Adds richness and creamy texture to the Easter pie.
- Large eggs: The base of the custard for the pizza rustica.
- Egg yolk: I add additional egg yolks for richness.
- Freshly grated Parmesan cheese: Nice salty and cheesy flavor.
- Prosciutto: Adds smokiness as well as salt.
- Mortadella: Similar to bologna just the Italian version. Adds richness to the filling.
- Fresh buffalo mozzarella: Rich and creamy to compliment the ricotta.
- Fresh parsley: A hint of fresh herby flavor at the end.
How to Make Italian Easter Pie
- Preheat the oven to 375°F.
- Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
- Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.
- In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
- Add the ricotta to the egg mixture and gently fold until just combined and smooth.
- Gently fold in the prosciutto, mortadella, buffalo mozzarella, parmesan, and parsley, until evenly distributed.
- Pour the filling into the pre-baked crust and smooth the top.
- Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
- Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.
Expert Tips
- Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
- Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
- Don’t over-mix the filling. Gently fold all of the ingredients together to keep the filling soft and delicate.
- Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools into the perfect creamy custard.
- Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.
Storage
Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through. It’s also delicious served room temperature or chilled.
You could freeze this Italian Easter Pie, but we can’t promise that when it thaws it will have the same texture.
FAQs
Also known as Italian Easter Pie, it’s a classic recipe made for Easter in Italy used to break the Lenten fast. It’s a pie with an egg custard that has cheeses and meats stirred in. Baked until just set, it’s texture will melt-in-your-mouth.
The origin dates back to the 17th century where it was said that the first pizza rustica was served in the Italian countryside around Naples.
It’s known as Pizza Rustica, Pizzaganina, or Pizza Chiena.
More Delicious Italian Recipes
Italian Easter Pie (Pizza Rustica)
Equipment
- 9-inch pie dish
Ingredients
- 1 store-bought pie crust
- 1 1/2 cups whole-milk ricotta cheese
- 3 large eggs
- 1 large egg yolk
- 2 Tablespoons freshly grated Parmesan cheese
- 2 ounces prosciutto chopped
- 2 ounces mortadella finely diced
- 3 ounces fresh buffalo mozzarella diced
- 2 Tablespoons fresh parsley finely chopped
- 1/8 teaspoon kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
- Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.
- In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
- Add the ricotta to the egg mixture and gently fold until just combined and smooth.
- Gently fold in the prosciutto, mortadella, buffalo mozzarella, Parmesan, and parsley, until evenly distributed.
- Pour the filling into the pre-baked crust and smooth the top.
- Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
- Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.
Notes
- Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
- Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
- Don’t over-mix the filling. Gently folding everything together, rather than over-mixing, keeps the filling soft and delicate.
- Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools and into the perfect creamy custard filling.
- Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.
