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Easter Cookie Pie

Recipes by Chef Steph

Chef Steph

Put your leftover Easter candy to good use!

ingredients

Cookie Dough
  • 1/2 cup - unsalted sweet cream butter, softened
  • 3/4 cup - sugar
  • 2 teaspoons - vanilla
  • 1 1/2 cup - flour
  • 1/4 teaspoon - salt
  • 1 teaspoon - baking powder
  • 1/2 teaspoon - baking soda
  • 1 1/2 teaspoon - cornstarch
  • 1/2 cup - M & M Easter egg chocolates
  • 1/4 cup - Cadbury Easter eggs
  • 1/4 cup - rainbow sprinkles
  • 1 large - egg
  • 1 - egg yolk
Vanilla Frosting
  • 1/2 cup - unsalted sweet cream butter, softened
  • 1 1/2 teaspoon - powdered sugar
  • 1 teaspoon - vanilla
  • 2-4 tablespoons - heavy whipping cream
  • - pastel sprinkles (optional)
Prep time
10 minutes
Cook Time
30  minutes
Serves
4 to 6

Directions

  1. Preheat oven to 350 degrees
  2. Spray your 9” springform pan and set aside
  3. Using a standing mixer, cream together the butter and sugar until light and fluffy
  4. Beat in the egg, egg yolk, and vanilla until combined
  5. In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda, and cornstarch together.
  6. Gradually mix in the dry ingredients with the wet ingredients
  7. Once the dough has formed, mix in the candy and sprinkles
  8. Using a rubber spatula press the dough into the springform pan
  9. Bake in the oven for 20-25 minutes or until the pie is lightly brown on top, remove from oven, let the pie completely cool
  10. Frosting Directions: Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream
  11. Once the pie has cooled completely, ice generously with vanilla frosting and decorate with pastel sprinkles if desired

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