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The Boat Shed Kitchen

Easter Ham Pie

This savory Easter ham pie is a cheesy, protein-packed bake featuring creamy ricotta, melty mozzarella, salty ham, and a hint of herbs all wrapped in a flaky double crust. It’s hearty, comforting, and ideal for holidays or Sunday brunch.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Double pie dough for 9-inch pie pan
  • 6 large eggs beaten
  • 2 cups diced ham about ½ pound
  • 15 ounces ricotta cheese
  • 2 cups mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • Salt and pepper for topping

Method
 

  1. Line greased pie pan with one crust and flute edges. Chill 30 minutes.
  2. Preheat oven to 375°F. Blind bake crust with weights for 15 minutes. Let cool.
  3. In a bowl, whisk eggs.
  4. Add ham, ricotta, mozzarella, parmesan, oregano, and garlic powder.
  5. Mix well.
  6. Fill crust with mixture. Top with second crust and seal edges.
  7. Cut 3 slits in top crust. Sprinkle with salt and pepper.
  8. See full steps with tips & photos → https://theboatshedcafe.com/easter-ham-pie/

Notes

  • For a flakier crust, keep your dough chilled until baking.
  • You can use leftover holiday ham — it adds extra flavor!
  • Add a handful of chopped parsley for fresh color and brightness.