Ingredients
1 package pie crust mix
For filling
1 pound ricotta
5 eggs
1/4 pound Parmesan cheese, grated
1/8 teaspoon ground pepper
1/2 pound mozzarella, sliced thin
1/2 pound prosciutto (Italian ham, diced small
Directions
Prepare the pie crust.
Line a deep pie plate, allowing dough to extend a bit over the sides.
Mix the ricotta, eggs, grated cheese and pepper in a bowl and beat with a fork until fluffy.
Cover bottom of pie plate with a layer of this mixture, then a layer of mozzarella and sprinkle with diced prosciutto.
Repeat until all ingredients are used.
Cover with top crust and press both crusts together with fork, sealing edge.
Perforate top crust.
Bake in 425 degree F oven until brown, and let stand about 1/2 hour before serving.
Notes
This recipe was taken from "Simple Italian Cookery" by Edna Beilenson. It was published by Peter Pauper Press in 1959. For the complete copyright-free cook book see www.archive.org.... Photo: Mary Melfi. | 
