I have been very fortunate to have many wonderful women in my life. They have been my confidantes; my teachers; my mentors. They have always been there for me, either to hear me pontificate or to cry on their shoulders and to give me much needed advice in my growing years and even my adult life.
My Mother and my two Aunts fall into that category and have been a great influence on me. They were the best teachers on being a great Mother, an understanding wife and best of all a great cook. I watched them cook before I could reach up to the countertop in the kitchen.
I have posted a recipe from my Mother and my Aunt Mary and I plan to post more.
Today I would like to share with you a recipe handed down from my Aunt Laura. Of the three, she was the best cook, very inventive in her recipes and always baked the best desserts and all from scratch. I can remember hearing her say, “Mary, do you want Pineapple Cream cake” and what child wouldn’t and in minutes she had the mixing bowls and utensils and ingredients out and would whip up a beautiful, delicious creamy cake. And I always got to lick the bowl and beaters clean.
This sausage pie is a recipe she made especially at Easter time and it has become a traditional pie for my family at Easter. Enjoy!
9 inch pie crust (frozen, store bought or homemade)
1 small container whole milk ricotta cheese (15oz or 16 oz)
3 ounces sliced pepperoni
2 slices boiled ham
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
4 large eggs
½ tsp. salt
Pre-heat oven to 375 degrees.
Cut pepperoni slices into quarters. Cut ham into bite size pieces. In large bowl mix together until blended; ricotta cheese, pepperoni, ham, shredded mozzarella cheese and grated Parmesan cheese.
Beat eggs well and add salt. Add beaten eggs to cheese mixture and blend well. Pour into prepared pie crust. Place pie on cookie sheet. Bake in 375 degree oven for 35-45 minutes until top is slightly brown and until toothpick comes out clean when inserted in center of pie. Cool and serve at room temperature.