Italian Easter Pies "recipe was handed down from my mom. Many years ago, she decided to throw this together and see what happened. Every Easter season after that, our family would ask if she was going to make her pies. She called them ricotta pies, but I’ve added a little more Italian.” From Nancy Disciascio, New Alexandria, Pennsylvania

Serves 24

Ingredients:

16 eggs

11⁄2 cups grated Asiago

1 cup shredded provolone

One 15- ounce carton ricotta

2 tablespoons grated Romano

2 cups diced ham

1 cup chopped pepperoni

1 cup milk

11⁄2 teaspoons baking powder

1 teaspoon dried parsley

Four 9-inch frozen pie shells, thawed

Method:

1. Preheat the oven to 350°F.

2. Whisk the eggs in a large bowl until well beaten. Add the cheeses, ham, pepperoni, milk, baking powder, and parsley;

mix well. Divide the mixture evenly among the pie shells. Place the pies on baking sheets.

3. Bake for 45 to 50 minutes until a knife inserted in the center comes out clean.

TIPS FROM OUR TEST KITCHEN

This recipe may be halved easily.