Easter Egg Hunt Pie
Celebrate the joy of spring with this delightful Easter Egg Hunt Pie, a no-fuss festive dessert that’s as fun to make as it is to eat. Featuring a buttery graham cracker crust, luscious layers of chocolate and vanilla cream filling, and a whimsical topping of candy-coated chocolate eggs, this pie is the perfect centerpiece for your Easter gathering. For an extra festive twist, add a sprinkle of green-tinted shredded coconut to mimic grass and bring the Easter egg hunt theme to life. With minimal baking required and a heavenly combination of creamy textures and chocolatey decadence, this easy-to-make pie will be loved by kids and adults alike. Perfect for holidays, parties, or any springtime celebration, this recipe is sure to brighten your dessert table and your guests’ taste buds.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 90 grams Unsalted butter, melted
- 225 grams Cream cheese, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy whipping cream
- 120 grams Milk chocolate, melted and cooled slightly
- 150 grams Mini candy-coated chocolate eggs
- 50 grams Shredded coconut (optional)
- 2 drops Green food coloring (optional)
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan to form the crust. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool completely.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate bowl, whip the heavy whipping cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until combined.
Divide the creamy filling in half. To one portion, fold in the melted chocolate until evenly incorporated.
Spread the chocolate cream mixture into the cooled crust, smoothing the surface. Follow with the vanilla cream mixture, spreading it evenly on top of the chocolate layer.
Arrange the mini candy-coated chocolate eggs on the surface of the pie to mimic an Easter egg hunt scene.
If using shredded coconut, toss it with a drop or two of green food coloring to create "grass." Sprinkle this on top of the pie around the candy eggs for a festive touch.
Refrigerate the pie for at least 4 hours or until fully set. Slice and serve chilled.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 42.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
