Easter Pies

Chef Cynthia Ferich has two pies, one sweet and one savory

 

www.cynthiacooks.com

 

 

Easter Ricotta and Meat Pie

 

1 pound of ricotta cheese, mashed

4 eggs, beaten

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 cup pepperoni, thinly sliced and chopped

1/2 cup grated Romano cheese

1 cup shredded mozzarella cheese

1 prepared pie shell

 

Combine ricotta cheese, beaten eggs, salt, pepper, and garlic powder.  Mix well and fold pepperoni, Romano cheese and mozzarella into the ricotta mixture.  Pour into a prepared pie shell and bake at 350 degrees for approximately 40 minutes.  Serve hot, or at room temperature.

 

I have fond memories of my grandmother enjoying this pie during the Easter holiday.

 

 

 

© 2011 Cynthia Ferich

MaMa Mia Cucina ~ A Flavor of Good Food and Good Family

 

Easter Ricotta Pie

 

1 pound of ricotta cheese, mashed

1/2 cup of sugar

1 teaspoon cinnamon

5 eggs, beaten

1/2 cup of milk

1 jigger of whiskey (1-1/2 oz.)

1 prepared pie crust

 

Combine ricotta cheese, sugar and cinnamon together.  Mix well and add beaten eggs.  Blend together, adding milk and whiskey.  Pour into a prepared pie crust and bake at 350 degrees for approximately 40 minutes, or until lightly golden brown.

 

A traditional Italian Easter pie. 

© 2017 WCNC.COM


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