With the help of store-bought pie dough, you can easily recreate this whimsically delicious Easter Bunny Pie in the shake of a cottontail…so you’d better hop to it!
I always have so much fun bringing you fun and whimsical food preparation ideas that are as simple to recreate as they are delicious to eat, and serve. Now, with the help of video presentation, bringing you the entire process (from start to finish) of the making and assembling of my Easter Bunny Pie I get to be even more interactive with you which makes it double the fun for me, and hopefully for you too! The video moves as quick as a bunny so pay close attention. However, down don’t fret if you miss something. Down below is the printable recipe version of Easter Bunny Pie.
As I’ve written about before, most times, I get the best ideas for my recipes as I lay wide awake in bed in the middle of the night. It’s a blessing (and a curse) as my mind races with all sorts of food images playing through my brain at a rabbit’s pace. See what I did there? Ha! Ha!
Sometimes I’ll write my ideas down in a little note pad that I keep on the nightstand, and other times the ideas are so strong that I know I’ll never forget them. Many times, I almost want to hop (LOL, there I go again) out of bed and start cooking and baking right there in the middle of the night (I have yet to do that, but don’t put it past me). This was entirely the case with the Easter Bunny Pie, but at least I waited until morning to set up my video equipment and start baking.
I’ve used two types of store-bought pie crusts in the making of this recipe. The bottom crust is the pre-formed deep dish pie crust that you can find in the freezer section of the grocery store, and for the bunny himself, I used the pre-rolled flat pie crust that is found in the refrigerated section near the canned pop-out biscuits. You know the ones.
Of course, should you choose to make your own pie crust for this Easter Bunny Pie, I certainly wouldn’t discourage you. Just remember to make enough for a top and bottom crust. Another tip I have for you; Sprinkle the leftover crust you’ll have after cutting out the bunny with cinnamon and sugar. Place them on a baking tray, and then bake until golden. It’s a great way to use up the remaining pieces of dough without wasting them. My dad always used to call the scraps made this way “crust pie,” and I believe it was always his favorite part of any pie.
I know, I know. How in the world can you take a knife and cut into this cute little bunny? Well, if you’ll notice from the photo above, I cut between his ears. I couldn’t do it either. LOL. Actually I could, but for the sake of the photo, I thought it would make a better picture to slice there, instead of through his cute little triangle shaped nose.
And, as we all know the first slice of pie never is the prettiest (it’s some sort of weird pie and pancake phenomenon) I felt I needed to cut unto this Easter Bunny Pie so you could see all that delectable coconut and melted chocolate tucked away inside. Be still my rabbit heart beat. Whoops! I did it again!
Now, wouldn’t this be the perfect ending to your Easter dinner? Save room because you’re going to want a piece of this Easter Bunny Pie!
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Easter Bunny Pie, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
- 1 9" deep dish pie shell (store-bought, freezer section)
- 1 9" rolled pie crust (store-bought, refrigerated section)
- 5 eggs
- ¾ cup granulated sugar
- 2 cups milk
- 1 teaspoon vanilla
- pinch salt
- 1½ cup shredded, sweetened coconut
- 1 cup semi-sweet chocolate chips, plus two for the eyes
- Tools and equipment:
- tiny bowl (optional)
- small bowl (3" - 4" in diameter)
- medium bowl
- large bowl
- baking sheet
- parchment paper (optional)
- paint brush
- pink gel food color
- stiff cardboard
- paring knife
- Preheat oven to 400 degrees.
- In a medium bowl, whisk the eggs. Pour about a tablespoon of the whisked eggs into a small bowl and set aside.
- Pour the eggs into the large bowl and whisk in the sugar, milk, vanilla and salt.
- Stir in the coconut and chocolate chips.
- Place the deep dish pie crust on a baking sheet which has been lined with parchment paper.
- Pour the custard mixture into the pie shell. Partially bake the pie for 30 minutes in the preheated oven.
- While the pie is baking, unroll the pie crust. Invert the small bowl on the pie dough and use the paring knife to cut out the circle.
- Trace one (or two) rabbit ears on the cardboard and use the scissors to cut the template.
- Lay the ear/ears on the dough and cut out two ear shapes.
- Cut out a small rectangle for the teeth, two oval shapes for the cheeks, a small triangle for the nose, a bow tie and a small circle for the knot.
- Remove the partially baked pie from the oven and assemble the bunny face on top of the custard. *Note - use a small amount of water to attach each piece of dough to the next.
- In the tiny bowl, add a drop or two of pink food color to the egg and mix well to combine.
- Use a clean paintbrush to paint the bunny's pink nose, the inside of his ears and his bow tie.
- Add the reserved two chocolate chips for the bunny eyes.
- Return the pie to the oven and continue baking for an additional 30 minutes or until the pie is a light golden brown and completely set in the middle.
- Cool the pie completely before cutting and serving.
- Cover and store any uneaten pieces in the refrigerator for up to 4 days.
I hop (yeah, I went there, LOL) you’ve enjoyed this painted crust Easter Bunny Pie. If you’d like to see additional fun and whimsical painted pie crusts I’ve done in the past, I’d love if you’d click on the following titles and you’ll be taken directly to those recipes and photos. They’re some of my proudest works so I truly hope you take a moment to check them out.
Colorful Autumn Leaves Crusted Apple Pie, Festive Holly Berry Pie, Bourbon Pecan Painted Poinsettia Pie, and last but certainly not least, Adorable Turkey Crust Pumpkin Pie. I get excited just thinking about them, and also about adding this new Easter Bunny Pie to the collection.
Since Easter and spring are just around the corner, I thought I’d like to coordinate this recipe with these butterfly wine glasses. I paint each glass with loving attention to detail. These glasses can be painted with multi-colored butterflies (one color per butterfly), if requested, so you can keep track of who’s wine glass is who’s. Pink, blue, yellow, and mint. How fun (and colorful) would that be?
If there is ever anything I can paint for you, from glassware to fabrics, please don’t hesitate to contact me for a price quote, or visit my shop. Custom orders are always welcome, and I will happily paint and design from any photo, idea or description you send my way.
Kudos Kitchen by Reneé ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
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