easter pie

This gloriously colored&nbsp;Coconut Custard Easter Pie is sure to be the hit of your Easter dinner! Easy, fast and delicious!&nbsp;

Coconut Custard Easter Pie

half-and-half

milk

white sugar

custard powder

cornstarch

salt

colored coconut

coconut flavoring

9 inch pie shell, pre-baked

Mini chocolate eggs

Whisk together in a large saucepan the half and half, milk, yolks, sugar, custard powder, cornstarch and salt.

On low heat slowly bring to a boil, this will take a good 10 minutes minimum depending on how hot you are cooking it at. Keep on stirring it making sure it doesn’t burn until the mixture is thickened up a lot.  When the mixture has thickened, stir in the coconut flavoring.

When it’s thickened pour it into the pie shell and refrigerate until cooled completely, a good 4-6 hours or overnight if you wish.

Now, you can top it one of two ways. Make whipped cream and then top it with little sprinkles of the colored coconut or skip the whipped cream and put the coconut right on top of the filling. This way you can make the little nests that you see, otherwise it’s all going to just weigh down the whipped cream beneath and not work out.

This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.

Italian Easter Pie | Pizza Rustica

½ cups all purpose flour

butter,

olive oil

water

ricotta cheese

mozzarella cheese ((about a cup))

shredded parmesan ((about ¼ cup))

eggs,

ham, diced ((about 1 ½ cups))

salami, chopped ((about ½ cup))

prosciutto, chopped ((about ½ a cup))

pepper

egg,

In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.

Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.

For the Pie Crust

In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.

For the Filling

Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.

Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.

Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small &quot;x&quot; shape in the middle of the pie to allow steam to escape.

Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615228450/w8kilhhmrcutk90tfmjm.mp4

Traditional Italian Easter Pie with a delicious cheesy and meaty ricotta filling is perfect for your Easter menu or any occasion. Pizza Rustica is an easy to make and crowd pleasing meal that everyone will love.

This Easy Chocolate Pie is absolutely amazing. With only 5 ingredients it’s almost impossible to ruin and I bet you already have the ingredients on hand! This no bake pie can also double as a freezer pie! Make ahead and thaw when ready to eat!

Easy Chocolate Pie

Prepared single 10 inch (or deep dish) pie crust

semi-sweet chocolate chips

vanilla

sugar

Chocolate shavings

If pie crust is not ready, bake now.

In a double broiler or in a small...

In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.

Pour chocolate mixture into baked pie crust and...

Pour chocolate mixture into baked pie crust and freeze for 20 minutes.

While pie is in the freezer, in same...

While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.

In a separate bowl, beat 1 cup of...

In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.

Add cooled chocolate mixture to heavy cream and...

Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.

Pour this second chocolate layer into pie crust...

Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.

In another bowl mix 1 cup heavy cream...

In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.

Top with chocolate shavings or grated chocolate.

Serve immediately or return to freezer.

Remove from freezer and transfer to fridge 1...

Remove from freezer and transfer to fridge 1 hour before serving.

https://mediavine-res.cloudinary.com/video/upload/wh57bogiaamswjdjl3ja.mp4

This Quick & Easy Chocolate Pie recipe is absolutely amazing. With only five ingredients, it’s nearly impossible to mess up.

Easy No Bake Chocolate Pie

Pizzagaina is a savory meat pie consisting of homemade flaky pie crust filled with creamy ricotta, mozzarella, Pecorino Romano, provolone, mortadella, and salami.

Pizzagaina (pizza rustica)

all-purpose flour (or 450 grams)

unsalted butter

eggs

fine sea salt

ricotta (drained overnight)

salami

mortadella

prosciutto

provolone

mozzarella

Pecorino Romano (grated)

nutmeg

black pepper

egg yolk (beaten)

Add the flour, salt, and sugar to a bowl of a food processor and pulse to mix the ingredients.  Add the cold butter cubes and pulse for about 20-30 seconds or until the mix is well incorporated but still crumbly.  You should have small coarse pieces and a grainy mix.

Next, add the eggs and milk and pulse again until the dough is formed.  It will be kind of a mess at this point which is fine.

Place the dough onto a work surface and knead for a few seconds only.  You just want to bring the dough together so that it forms a stuck-together mass.  Cut into two balls.  Make one large ball with 2/3&#39;s of the dough and the other smaller one with the remaining dough.

Wrap the balls tightly in plastic wrap and refrigerate for 1 hour before using.  The dough can be made 1 day ahead of time.

Prep the dough

In a very large bowl mix the ricotta, eggs, pepper, and nutmeg until smooth.

To the bowl, add the cubed prosciutto, salami, mortadella, mozzarella, provolone, and grated Pecorino.  Mix together.

Make the filling

Remove the dough from the fridge about 10-15 minutes before rolling to prevent it from cracking.

Preheat the oven to 375f and set one rack to the lowest level and the second to the middle level.  Grease a (9 by 3&quot;) springform pan with butter or lard.

Roll out the larger ball to a circle approximately 1/4-inch thick and about 15-inches round.  Place the dough into the pan and tuck in the edges letting the excess overhang.  Trim off the excess overhanging dough.  Any open spots should be patched with the excess dough.

Pour the filling into the pie pan, leaving at least a 1/4-inch unfilled.  If needed, use a spatula to level out the filling.

Roll out the second smaller ball to a circle a bit larger than the pie pan.  Cut into 1-inch wide strips for a lattice.

Place the strips in a lattice formation about a 1-inch apart.  Make sure to overlap the dough so that the strips stay down while baking.  Alternatively, you can forgo the lattice and just cover the pie with the second circle and cut a slit for venting.  The choice is yours.

Use your fingers or a fork to press the strips down into the corners so that they stick. If needed a touch of water can be used to &quot;glue&quot; the strips to the sides.  Cut off any excess dough.

Beat the egg yolk with 2 teaspoons of water and brush the top of the pie crust.

Bake for 20 minutes on the lowest rack, then move the pan up to the middle rack and continue baking.  Full bake time will be approximately 60-70 minutes. Check the pie at the halfway point and if it looks like it&#39;s getting too brown cover loosely with foil.  Once golden brown, remove from the oven and place on a wire rack to cool.

After baking, let the pie cool for 2 hours before removing the sides of the springform.  The pie can be eaten the same day though it&#39;s better to let it sit overnight in the refrigerator.  Place the pizzagaina in the oven at 350f for a few minutes the next day.  The heat will slightly melt the butter and allow easy removal of the bottom pan plate. 

Pizzagaina is best made the day before and eaten the next day after it has settled and cooled.  It can be served either cold or warm.  Enjoy!

Assemble and bake

I've never made Pizzagaina since someone else in my husband's Italian family always makes it for Easter.  I decided that I would give it a try for Orthodox Easter tomorrow.  We couldn't wait until tomorrow to try it.  SOOOOO good!  I wish I could attach a photo.  Thanks for such a wonderful, easy to follow recipe!

Made this for the first time. Your recipe was so easy and the dough/ crust  came out perfect !

For as long as I can remember I have followed my aunt’s “apizzagain” recipe. Versions of 21 eggs ham, salami, prosciuttini, basket cheese, pecorino and anything else that looks good in the deli case.  Each year I struggled with the crust. It didn’t ruin the dish but it was never right.  When I saw your pictures I knew I had to try it.  Wow! This crust was easy to handle and fit my 11x14x2 dish perfectly.  I made a lattice top as you did and it was quite impressive! Your baking instructions made the crust cook perfectly. Delicious  
Thank you so much.  First time on your site but I’ll be looking at more recipes for sure.

Came across your recipe after thinking about my family tradition from the past. It can out perfect!

I have been making Pizza Rustica for 20+ years and ALWAYS struggle with the dough. It cracks, it crumbles, it was a yearly nightmare. I tried your recipe this year, and it was absolute perfection!  Rolled out without one crack - it made my heart sing :)
Thank you, thank you.   Another fantastic recipe from Sip and Feast.    Haven’t had a bad one yet.
Buona Pasqua!

In the oven as I write this. Salami, ham, mozzarella, provolone, and pecorino romano (cleaned out my cold cut drawer!) - also added some Italian chopped collards I made yesterday. Baking in two 9" cake pans and will pop them in the freezer for Sunday.
Love your recipes. Buona Pasqua to your family!

I bake 3 pies every Easter using prosciutto, sopressata and hard salami. The only problem every year is that the crust is soggy even after blind baking it first.  It can easily be removed, but I do not like to see it looking raw.

https://www.youtube.com/watch?v=qWpDxt-I7FE

Today we're making Italian Easter pie.  You might know it as pizza gain, pizzagaina, or pizza rustica.  It's a flaky pie crust filled with delicious meats and cheeses and is typically served Easter morning when it's time to break your lenten fast.  I hope you enjoy it!

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How To Make Italian Easter Pie/Pizzagaina/Pizza Rustica

My family's traditional Italian Easter Pie, or pizza rustica, is bursting with ricotta cheese, mozzarella, salami, pepperoni, and hard boiled eggs.

Pizza Rustica (Traditional Italian Easter Pie or Pizzagaina)

lbs premade

lb hard salami (diced)

lb genoa salami (diced)

lb pepperoni (diced)

lb whole milk mozzarella (diced)

lbs whole milk ricotta cheese

tsp kosher salt

egg beaten with 1 tbsp water ((for brushing the top of the pie))

Preheat oven to 350 degrees.

Divide the pizza dough into approximately 2/3 and 1/3. On a lightly floured surface, roll out the larger portion into a large circle to form the bottom crust of your pie and the smaller portion into a second circle to be the top crust. Line a large springform pan with the larger dough circle and set aside the other dough circle.

In a large bowl, mix the ricotta, beaten eggs, salt, and pepper until combined. Add hard salami, genoa salami, pepperoni, hard boiled eggs, and mozzarella, and mix until evenly distributed. Add filling to the pie and smooth out the top.

Top with other half of pie dough. Trim dough with kitchen scissors so there is about an inch of overhang on top and bottom, and roll edges in to seal. Try to get out as much air from inside the crust as possible - if you notice an air bubble forming as you roll in the edges, open up the seam between the top and bottom crust and push out the bubble.

With trimmed dough, decorate the top of the pies with spring-themed pictures. Brush the top with the egg+water mixture. The water makes it go on smoother.

Cut several small holes (3 or 4) in the upper crust with kitchen scissors to allow steam to escape so bubbles don&#39;t form in your crust during baking.

Bake for 1 hour and check on the pie. Cover edges or top with tin foil if browning too quickly. Cook an additional 15-30 minutes, or until internal temperature reaches 150 degrees.

Let cool and refrigerate until filling is set, or overnight.

Slice and serve hot, room temperature, or cold!

I make this recipe every Easter.  It's always a big hit.  Thank you, Caroline!

I made it for Easter. My husband is Italian. 
Big Hit! 10 inch spring form pan. Looked just like the picture !

I've been making pizzagain like this for 25 years. My husband showed me this because he thought it was my recipe lol Definitely use a 10 inch spring form &amp; I add diced suprasatta,  prosciutto, ham &amp; add mozzarella &amp; grated locatelli cheese.

We keep it special by eating it only at Easter. It is so rich and yummy. And the generations carry on.

Can't wait to try this recipe! (only 4 stars simply because I haven't tried it yet) 
 But, I wonder how this would turn out in a 9x13 baking pan, a rectangle pie? 
Would you recommend doubling the ingredients? 
I'm going to an Easter dinner and want to bring enough to feed 12 people...Thanks!

https://videos.scriptwrapper.com/2300/r8tryzj45wsnkhc8vqgg/original/video.mp4

Pizza Rustica, also known as Italian Easter Pie or pizzagaina, is a double-crusted savory meat and cheese pie traditionally served on Easter by Italians and people of Italian descent. This is my family’s recipe, bursting with ricotta cheese, pepperoni, salami, mozzarella, and hard-boiled eggs. A premade pizza dough crust helps this come together in no time! Be sure to make this the night before.

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Top 5 easter pie recipes from across the web

The most viewed easter pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Custard Easter Pie

Italian Easter Pie | Pizza Rustica

Easy Chocolate Pie

Pizzagaina (pizza rustica)

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The most viewed easter pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine