Easter Pies as Seen on Charlotte Today

Celebrating 2 years of cooking with Eugene, Colleen and Ramona on WCNC-TV’s Charlotte Today. Thanks so much!

And all about Italian Easter Pies… Click HERE for the Video

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.

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.

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