Name: Coconut Chocolate Chip Custard Easter Bunny Pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 slices
Ingredients: 1 9" " deep dish pie shell (store-bought, freezer section); 1 9" " rolled pie crust (store-bought, refrigerated section); 5 eggs; 3/4 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); whisk; paint brush; pink gel food color; stiff cardboard; paring knife; scissors; water

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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!

Overhead shot of coconut pie with Easter bunny decorative crust. — Save room for this whimsical and delicious coconut custard Easter bunny pie.

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.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Gluten Free Tropical Banana Bread is available near the end of this post.

The ingredient list;

1 – 9″ Deep Dish Pie Shell (store-bought or homemade)
1 – 9″ Pie Crust (store-bought or homemade)
Eggs
Granulated Sugar
Milk
Pure Vanilla Extract
Salt
Sweetened Coconut
Chocolate Chips

The inspiration;

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.

Thank you to Good Housekeeping Magazine for adding this Easter Bunny Pie to their list of 20 Easter Pies Your Guests Will Love!

Store-bought or homemade pie crust? You be the judge!

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.

What to do with the leftover scraps of dough;

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 heartbeat. 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 affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Coconut Custard Easter Bunny Pie if desired. Plus, I’ve added some additional items that are meant to give you a giggle because it’s fun to shop! 😉

By clicking on the item photo, 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 one of these products through Amazon.com. As an Amazon Associate, I earn from qualifying purchases. For additional information please view my privacy policy.

For additional decorated and painted pie crust recipes, please click on the following titles for;

Colorful Autumn Leaves Crusted Apple Pie

Festive Holly Berry Pie

Bourbon Pecan Painted Poinsettia Pie

Adorable Turkey Crust Pumpkin Pie

Below is the printable recipe card for today’s Easter Bunny Pie.

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 1 vote

Coconut Chocolate Chip Custard Easter Bunny Pie

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

With the help of store-bought pie dough, you can easily recreate this whimsically delicious Easter Bunny Pie in the shake of a cottontail.

Course: Dessert - Pie

Cuisine: American

Keyword: coconut custard pie, easter bunny pie

Servings: 8 slices

Calories: 335 kcal

Renee - Kudos Kitchen: Renée

Ingredients

1 9" " deep dish pie shell store-bought, freezer section
1 9" " rolled pie crust store-bought, refrigerated section
5 eggs
3/4 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
whisk
paint brush
pink gel food color
stiff cardboard
paring knife
scissors
water

US Customary - Metric

Instructions

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.

Nutrition Facts

Coconut Chocolate Chip Custard Easter Bunny Pie

Amount Per Serving (1 slice)

Calories 335 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Cholesterol 124mg 41%

Sodium 201mg 8%

Potassium 264mg 8%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 30g

Protein 11g 22%

Vitamin A 7.2%

Vitamin C 0.1%

Calcium 20.6%

Iron 11.1%

* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed today’s recipe for Coconut Custard Chocolate Chip Easter Bunny Pie as much as I’ve enjoyed bringing it to you!

For more delicious Easter recipes, please check out these 80 wonderful Easter recipes from La couchina Sopraffina

Since Easter and spring are just around the corner, I thought I’d like to coordinate this recipe with my hand painted butterfly wine glasses.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!

**The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. As always, I thank you for your support!