Coconut Custard Easter Bunny Pie
With the help of store-bought pie dough, you can easily recreate this whimsically delicious Easter Bunny Pie in the shake of a cottontail.
Servings: 8 slices
Calories: 335kcal
Equipment
- paper cups optional for mixing food color
- custard cups optional
- cardboard to make the bunny template (ears, head, bow tie)
- paintbrush reserved specifically for baking
Ingredients
- 1 9" deep dish pie shell store-bought, freezer section
- 1 9" rolled pie crust store-bought, refrigerated section
- 5 large eggs
- ¾ cup granulated sugar
- 2 cups milk
- 1 teaspoon vanilla
- pinch salt
- 1½ cup shredded coconut sweetened
- 1 cup semi-sweet chocolate chips plus two for the eyes
Instructions
- Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius).
- 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 parchment lined baking sheet.
- 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 flat pie crust. Invert the small bowl on the pie dough and use the paring knife to cut out the circle for the head.
- Trace one (or two) rabbit ears on the cardboard (in scale with the head-size) and use the ear template to cut two ears from the pie crust.
- Cut out a small rectangle for the teeth (optional), two oval shapes for the cheeks, a small triangle for the nose, and 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.
Video
Notes
Store any leftovers, covered in the refrigerator, for up to 5 days.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 34g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 201mg | Potassium: 264mg | Fiber: 1g | Sugar: 30g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 206mg | Iron: 2mg