Cacio and Pepe Pie Recipe

e to prepare with just a few pantry staples and some easy steps.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 2 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder (optional, for extra flavor)
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Pie Crust: Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a pie dish and set it aside. If using homemade, roll out the dough and fit it into your pie dish. To prevent the crust from puffing up during baking, prick the bottom with a fork and bake it for about 10 minutes, just to set it.
2. Make the Cacio e Pepe Filling: In a medium saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour to make a roux. Cook for about 1 minute, whisking constantly, to remove the raw flour taste.
3. Add the Milk: Gradually add the milk to the roux, whisking continuously to avoid lumps. Continue cooking and stirring until the mixture thickens, about 3-5 minutes. You’re aiming for a smooth, creamy sauce.
4. Add the Cheeses and Pepper: Reduce the heat to low. Stir in the Pecorino Romano and Parmesan cheeses, and continue to stir until the cheeses have melted and the mixture is smooth. Add the freshly cracked black pepper and season with salt and garlic powder (if using). Taste and adjust the seasoning if necessary, adding more pepper for that signature Cacio e Pepe flavor.
5. Add the Eggs: In a separate bowl, beat the eggs lightly. Slowly add the egg mixture to the creamy cheese mixture, whisking constantly to prevent the eggs from scrambling. This will help create a smooth, custard-like filling.
6. Assemble the Pie: Pour the cheesy, peppery filling into the prepared pie crust. Use a spatula to spread it evenly, ensuring the filling reaches the edges of the crust. Tap the pie dish gently on the counter to remove any air bubbles.
7. Bake the Pie: Place the pie in the oven and bake for about 25-30 minutes, or until the filling is set and the top is golden brown. The pie should be slightly firm but still a bit jiggly in the center.
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9. Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing. This allows the filling to set and makes it easier to slice.
10. Garnish and Enjoy: If desired, garnish with some fresh parsley for a pop of color and freshness. Serve warm and enjoy the creamy, cheesy goodness of this Cacio e Pepe Pie.

Tips for Success:

• Pepper Level: The black pepper is a key component of Cacio e Pepe. If you enjoy more heat, feel free to add extra pepper to taste. Freshly cracked pepper works best for this recipe, as it adds more flavor and aroma than pre-ground.
• Cheese Substitutes: While Pecorino Romano is traditional for Cacio e Pepe, you can experiment with other cheeses like Asiago or Grana Padano if you prefer a different flavor profile.
• Pie Crust: If you prefer a homemade crust, use your favorite pie dough recipe. A buttery, flaky crust will complement the rich filling perfectly.
• Serving Suggestions: This pie can be served on its own or paired with a light salad or roasted vegetables. For a more substantial meal, serve it alongside grilled meats or pasta.

Why Cacio e Pepe Pie is a Must-Try:

This Cacio e Pepe Pie is a creative and flavorful twist on a traditional Italian pasta dish, taking the best parts of Cacio e Pepe—creamy cheese, black pepper, and that irresistible bite—and turning them into a comforting pie. Whether you’re serving it for dinner or a special occasion, this pie is guaranteed to be a crowd-pleaser. Simple to make yet rich in flavor, it’s the perfect dish to share with family and friends. Give this recipe a try, and let the delightful flavors of Italy transform your next meal!