There really aren’t any limits when it comes to what can be done with this pie. Like most pies, you can really stuff it with whatever you like. When I’m serving a big crowd, like on that holiday weekend for instance, I usually make a couple different ones, just so that everyone can find something that they like. There are hardly ever any leftovers… and if there are, they are just as tasty warmed back up! Check out what they are saying about this recipe over at All Recipes:
“I loved this recipe. I halved the recipe and used a springform pan and it looked beautiful and tasted wonderful.”
You will love it, and so will everyone else that tries it!
Ingredients
4 (9 inch) Pillsbury unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces Kraft mozzarella cheese, grated
1 pound Hormel cooked ham, chopped
1/2 pound Genoa salami, chopped
1/4 pound prosciutto, chopped
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined.
Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
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Quick Tip: Don’t be shy, toss in some veggies!
Thanks again to All Recipes for this filling and delicious recipe.
