Cacio and Pepe Pie Recipe

**Cacio e Pepe Pie: A Savory Twist on an Italian Classic**

If you love the rich, creamy flavor of **Cacio e Pepe**—that iconic Italian pasta dish made with just cheese and black pepper—then get ready for a game-changing recipe that takes the best elements of this classic and turns it into something even more exciting: **Cacio e Pepe Pie**! This savory pie brings all the deliciousness of the traditional pasta dish, with the added indulgence of a buttery, flaky crust.

Perfect for a cozy dinner, special occasion, or even a potluck, this Cacio e Pepe Pie is sure to impress anyone who takes a bite. The combination of gooey cheese, the sharp bite of black pepper, and the comforting texture of pie crust makes this recipe an absolute winner.

### Why You’ll Love Cacio e Pepe Pie

1. **A Savory Twist on a Classic**: If you’re a fan of Cacio e Pepe pasta, this pie takes all the flavors you love and turns them into a handheld, sliceable meal. The creamy cheese and black pepper filling is both familiar and exciting, and the buttery crust gives it a perfect balance of textures.

2. **Simple Ingredients, Big Flavor**: You don’t need a long list of complicated ingredients to make this pie. Just a few key ingredients—cheese, pasta, pepper, and pie crust—come together in a deliciously satisfying way.

3. **Perfect for Any Meal**: Whether it’s a weeknight dinner, brunch, or something to impress guests at a gathering, Cacio e Pepe Pie is incredibly versatile. Serve it alongside a fresh salad for a light dinner, or pair it with roasted vegetables for a hearty meal.

4. **Easy to Make**: While this recipe sounds gourmet, it’s actually pretty simple to make! With just a few steps and easy-to-find ingredients, you can have this cheesy, peppery delight ready to serve in no time.

5. **Impressive Presentation**: This pie looks impressive, with its golden crust and gooey, cheesy filling. It’s the kind of dish that’s perfect for entertaining or showing off your culinary skills.

### Ingredients for Cacio e Pepe Pie

– **1 refrigerated pie crust** (store-bought or homemade)
– **8 oz pasta** (spaghetti or any long pasta, cooked and drained)
– **2 cups Pecorino Romano cheese**, finely grated
– **1 cup Parmesan cheese**, finely grated
– **1/2 cup heavy cream**
– **2 large eggs**
– **1 tablespoon black pepper**, freshly cracked (add more for extra spice)
– **1 tablespoon unsalted butter** (for greasing the pie dish)
– **Salt**, to taste (be cautious with the salt, as the cheeses are salty)

### Instructions: How to Make Cacio e Pepe Pie

**Step 1: Preheat the Oven**
Preheat your oven to **375°F (190°C)**. While the oven is heating up, grease a 9-inch pie dish with butter to ensure that the pie doesn’t stick when it’s done baking.

**Step 2: Prepare the Pasta**
Cook your pasta according to the package instructions, making sure to cook it just slightly al dente. Drain the pasta and set it aside to cool slightly. You can use any type of long pasta for this recipe, but spaghetti works perfectly for that classic Cacio e Pepe feel.

**Step 3: Mix the Filling**
In a large mixing bowl, whisk together the eggs, heavy cream, and freshly cracked black pepper. Once mixed, stir in the Pecorino Romano and Parmesan cheeses. These cheeses create the rich, creamy filling that makes this pie so irresistible.

**Step 4: Add the Pasta to the Filling**
Add the cooked pasta into the cheese mixture and stir gently to combine. Make sure the pasta is fully coated in the creamy, cheesy mixture.

**Step 5: Assemble the Pie**
Place the pie crust into the greased pie dish and trim any excess dough around the edges. Pour the pasta and cheese filling into the prepared pie crust, spreading it out evenly. If you like, you can sprinkle a little extra Parmesan or Pecorino Romano on top for a cheesy, golden finish.

**Step 6: Bake the Pie**
Bake the pie in the preheated oven for **30-35 minutes**, or until the crust is golden brown and the filling is set. You should see a slight bubbling around the edges of the filling.

**Step 7: Cool and Serve**
Once the pie is done baking, let it cool for about 10 minutes before slicing. This gives the filling a chance to set and makes it easier to cut into neat slices. Serve warm, and enjoy the creamy, cheesy goodness of your Cacio e Pepe Pie.

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