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Italian Cheese Pie

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“This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm.”
1hr 35mins
2 pies

Ingredients Nutrition

  • 12 lb extra-sharp provolone cheese, cut into 1/4-inch pieces
  • 12 lb sharp provolone cheese, cut into 1/4-inch pieces
  • 14 lb genoa salami, cut into 1/4-inch pieces
  • 14 lb boiled ham, cut into 1/4-inch pieces
  • 2 cups mozzarella cheese, shredded
  • 1 (32 ounce) container ricotta cheese
  • 12 lb locatelli romano cheese or 12 lb pecorino cheese, grated
  • 3 eggs
  • 2 (9 inch) frozen deep dish pie shells


  1. In a very large mixing bowl, combine all ingredients except crusts.
  2. Mix well, making sure that all ingredients are distributed through the ricotta mixture evenly.
  3. Spoon the ingredients equally into the pie crusts.
  4. For a more decorative look, apply strips of pie crust to the top of the pie in a basketweave pattern.
  5. Bake at 350 degrees until the top of the pie is a dark golden brown and the center is set, approximately 1 hour, 15 minutes.
  6. Allow pies to cool for about 45 minutes before slicing.
  7. Serve warm or cold.

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