Italian Pie is a family favorite for my good buddy, Jan.  She suggested I give it a whirl.  I can certainly see why it’s a favorite.  The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family.  Pair with a nice salad, french bread and you’re set!

Italian Pie with tomato slices

Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie.  Buon appetito! 

ITALIAN PIE

1 refrigerated pie crust

Bake a pie crust (I used Pillsbury refrigerated pie crust. Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees.  While the pie crust is baking, brown the meat layer:

Meat Layer

1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper

Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through.  Drain.

Cheese Layer:

1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese

Assembly:

Pour cooked meat layer into baked crust.  Top with cheese mixture.  Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese. Sprinkle with dried parsley.  Place aluminum foil around the crust edge to protect from over baking.

Bake for 45 minutes at 350 degrees.