Easter Egg Hunt Pie Recipes

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EASTER EGG HUNT PIE



Easter Egg Hunt Pie image

A simple and quick dessert for Easter or any time (you can change the candies to fit any holiday). I don't remember where I got this recipe, but it is so simple to make. The kids really love this one.

Provided by BlueHyacinth

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1 prepared graham cracker pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated)
3/4 cup cold water
1 (4 ounce) package vanilla instant pudding mix
1 1/2 cups whipped topping, thawed
16 miniature chocolate eggs or 16 other holiday decorative candies

Steps:

  • In a large mixer bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
  • Add water and pudding mix; on low speed, beat until smooth.
  • Gently stir in whipped topping.
  • Spoon 1/2 of filling into pie crust; top with chocolate eggs.
  • Top with remaining filling.
  • Chill 3 hours.
  • Garnish as desired.
  • Refrigerate leftovers.

Nutrition Facts : Calories 470.2, Fat 23.3, SaturatedFat 11.9, Cholesterol 56.6, Sodium 515.9, Carbohydrate 59.4, Fiber 0.4, Sugar 51.2, Protein 7.5

EASTER EGG "HUNT" CAKE



Easter Egg

Provided by Alex Guarnaschelli

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick plus 1 tablespoon unsalted butter, room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 egg plus 1 egg yolk
1/2 cup toasted ground almonds
1 tablespoon all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 miniature rabbit figurine (heat-proof)
2 circles pre-made puff pastry - one 11 inches and one 12 inches in diameter, both chilled
1 egg, whisked together with 1 tablespoon cold water, for egg wash

Steps:

  • In a large bowl whip the butter with a hand mixer until completely smooth. Add sugar and "cream" them together until the ingredients are thoroughly combined. Add the egg and the egg yolk and mix until blended. Scrape down the sides of the bowl occasionally to make sure everything is being integrated. Remove the bowl from the mixer and use a spatula to fold in the almonds, flour, almond extract, vanilla extract and orange liqueur. Stir until thoroughly combined. Stir the rabbit figurine into the filling.
  • Place the 11-inch round circle of puff pastry flat on a baking sheet lined with parchment paper. Use a pastry brush to brush the edge with the egg wash. Put the filling in an even mound in the center of the round leaving the edge clean. Gently lift the 12-inch round and place it over the filling and the bottom round so the edges match up. Press down on all of the edges so the egg wash acts as a glue to stick the top and bottom together. Using the tines of a fork, "crimp" around the edges to seal the top shut. Brush the top with any remaining egg wash.
  • Preheat the oven to 400 degrees F.
  • Place the cake in the refrigerator to firm up slightly as the oven heats, about 15 minutes. Place the baking sheet in the center of the oven and bake until golden brown, about 20 to 25 minutes.

ITALIAN EASTER PIE



Italian Easter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese

Steps:

  • For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
  • For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
  • Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
  • On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
  • Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

EASTER HUNT PIE



Easter Hunt Pie image

Number Of Ingredients 7

1 (8-ounce) package cream cheese, softened*
1 (14-ounce) can sweetened condensed milk
3/4 cup cold water
1 (3 1/2-ounce) package instant vanilla pudding & pie filling (4-serving size)
1 1/2 cups non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® graham cracker pie crust
16 minature chocolate egg or other holiday candy

Steps:

  • 1. In large mixing bowl beat cream cheese on medium speed of eletric mixer until fluffy. Gradually beat in sweetened condensed milk. Add water and pudding mix. Beat on low speed until smooth.2. Fold whipped topping into cream cheese mixture. Spread half of cream cheese mixture in crust. Arrange chocolate eggs on top. Spread remaining cream cheese mixture over eggs. Refrigerate at least 3 hours or until set.3. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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