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Easter Pie


1 cup Ricotta Cheese

2 Eggs (well beaten)

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/4 lb. Imported Prosciutto

1/4 lb. Pepperoni

1/4 lb. Genoa Salami

1/4 lb. Spicy Soppressata

1/4 lb. Capocollo

1/4 lb. Sharp Provolone

1/4 lb. Mozzarella

2 Frozen Pie Crusts


-Preheat oven to 350 degrees.

-Take both pie crusts out of the freezer and allow them to thaw.

-To make the pie filling, add ricotta cheese, eggs, salt and pepper to a large bowl. Mix until smooth. Set aside.

-Layer the meats and cheeses in one of the pie crusts. Meats first, then a layer of sliced cheeses, then a thin layer of pie filling (about 5 Tablespoons).

-Repeat these layers until you fill the pie crust. Make sure your top layer is meat (not cheese or filling— these will make the top crust soggy)

-Take your second pie crust, pop it out of the foil, carefully lay it on top of the assembled pie.

-Cut off any excess and crimp edges with a fork.

-place in preheated oven for 45 minutes (or once the top crust is golden brown).


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