Incredible Easter Cookie Pie
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I still remember the first time I pressed chocolate chip cookie dough into a pie dish and topped it with pastel candies — it felt like a cookie and a pie had finally agreed to share dessert. This Incredible Easter Cookie Pie is exactly that: a single-pan, shareable cookie studded with chocolate chips and colorful Easter candy. It’s the kind of dessert families fight over at spring gatherings, and it’s easy enough to make with pantry staples. If you enjoy playful mash-ups of classic treats, you might also like this take on apple pie cookies for more pie-cookie inspiration.
Why you’ll love this dish
This recipe delivers big crowd-pleasing flavor with minimal fuss. It’s essentially an oversized chocolate chip cookie baked in a pie dish — soft in the center, slightly crisp at the edges, and studded with seasonal candy for a festive crunch and color. You’ll find it:
- Kid-approved: the colorful candies and melty chocolate make it irresistible.
- Budget-friendly: most ingredients are pantry staples.
- Fast: active prep is under 15 minutes, and it bakes in about half an hour.
- Versatile: serve warm with ice cream or boxed up for a potluck.
“A simple recipe that turned our Easter brunch into a memory — gooey center, crisp edges, and those little bursts of candy made everyone smile.” — a happy home baker
This is a perfect centerpiece for Easter brunch, school parties, or a casual dessert when you want something shareable and simple.
Step-by-step overview
Before you get out the bowls, here’s the quick roadmap: whisk dry ingredients, cream butter and sugars, add eggs and vanilla, fold in flour and mix-ins, press into a greased pie dish, and bake until golden brown. Cool, dust with powdered sugar if you like, then slice and serve. The whole process is straightforward and forgiving — great if you’re baking with kids.
What you’ll need
- 2 cups all-purpose flour (swap up to 1/4 cup with whole wheat pastry flour for nuttier flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (room temperature) — can use salted butter; reduce added salt to 1/4 teaspoon
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips (semisweet or a mix of milk and dark)
- 1/2 cup colorful Easter candy (M&M’s, mini eggs, or chopped candy shells)
- Powdered sugar for dusting (optional)
Note: If you want a dairy-free version, use vegan butter and dairy-free chocolate chips. For a lower-sugar option, reduce the granulated sugar and use dark chocolate chips.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or similar baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry mix aside.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy — about 2–3 minutes.
- Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- Gradually add the dry ingredients to the butter-sugar mixture. Mix just until combined; avoid overmixing.
- Fold in the chocolate chips and the colorful Easter candy gently so you don’t crush the candies.
- Transfer the dough into the prepared pie dish and press it evenly across the bottom and slightly up the sides.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Let the cookie pie cool in the pan for at least 15–20 minutes. Dust with powdered sugar before slicing, if desired. Serve warm or at room temperature.
Best ways to enjoy it
- Serve a wedge with vanilla ice cream or whipped cream for an indulgent dessert.
- Slice into squares for a potluck or picnic-ready treat.
- Add a drizzle of warm caramel or chocolate sauce for parties.
- For brunch, pair a warm slice with coffee or a lightly sweetened tea.
Presentation tip: a sprinkle of extra candy on top right after it comes out of the oven makes it look festive and store-bought.
Storage and reheating tips
- Room temperature: Store tightly covered at room temperature for up to 3 days.
- Refrigerator: Keep in an airtight container up to 5 days; bring to room temp or warm slightly before serving.
- Freezing: Wrap cooled slices in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and warm briefly in a low oven (300°F/150°C) for 8–10 minutes.
- Reheating: Warm single slices in the microwave for 12–20 seconds or in a 325°F oven for 5–8 minutes. Watch closely so the candy doesn’t melt into an unappetizing smear.
Food safety note: because this pie contains eggs and butter, keep leftovers refrigerated if you won’t eat them within a day in warm climates.
Helpful cooking tips
- Soften butter properly: leave it at room temperature until it yields when pressed but isn’t greasy. This helps with creaming and texture.
- Don’t overmix once you add flour — overworking develops gluten and makes the cookie pie tough.
- If the edges brown too quickly, tent the pie loosely with foil for the last 5–10 minutes of baking.
- For an even bake, press the dough slightly higher at the edges so it browns uniformly.
- If you’re using candy with thin shells (like M&M’s), add most of them into the dough but reserve a few to press on top so the pie looks festive.
You might also enjoy a nuttier pie-cookie variation like these chewy pecan pie cookies for more holiday-style ideas.
Creative twists
- Peanut butter twist: fold in 1/2 cup peanut butter chips and swap half the chocolate chips for white chocolate.
- Citrus kick: add 1 teaspoon finely grated orange zest to the dough for a bright note.
- Gluten-free: use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Mini pielets: bake individual cookie pies in a muffin tin for single-serve portions.
- Cookie butter version: for a sandwich-like combo, try serving slices with cookie butter spread; it’s a fun nod to seasonal treats like cookie butter mini Easter eggs.
Common questions
Q: How long does this cookie pie take from start to finish?
A: Active prep is about 10–15 minutes. Baking and initial cooling add roughly 35–45 minutes, so plan for about an hour total.
Q: Can I make this ahead for a party?
A: Yes. Bake the pie the day before and store it covered at room temperature or in the fridge. Warm slices briefly before serving for a just-baked effect.
Q: My candies melted and lost color in the oven. How can I prevent that?
A: Reserve some candy to press on top after baking. Use mini candies that hold up better, and avoid pushing them deep into the dough where heat is highest.
Q: Can I use pre-made cookie dough?
A: Yes — press store-bought dough into a pie dish and bake, but adjust bake time as packaged directions suggest and watch for doneness.
Q: Is it safe to leave at room temperature during a gathering?
A: For a short event (a few hours), it’s fine at room temperature. If your venue is warm or the pie will be out more than 4 hours, refrigerate and bring out in batches.
Conclusion
This Incredible Easter Cookie Pie is a fail-proof way to turn simple cookie dough into a shareable, celebratory dessert — ideal for holiday tables or casual get-togethers. For a similar themed recipe with mini eggs, check out this Easter Mini Eggs Cookie Pie Recipe on ET Food Voyage: Easter Mini Eggs Cookie Pie Recipe. If you want more inspiration for decadent pie-style desserts, Sally’s take on peanut butter pie is a great reference: Unbelievable Peanut Butter Pie. And for the original idea that inspired many copycats, there’s a helpful guide at the original listing for this concept: Easter Cookie Pie! – My Incredible Recipes.
Easter Cookie Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined.
- Fold in the chocolate chips and colorful Easter candy gently.
- Transfer the dough into the prepared pie dish and press it evenly across the bottom and slightly up the sides.
- Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean or with a few moist crumbs.
- Let the cookie pie cool in the pan for at least 15–20 minutes. Dust with powdered sugar if desired, then slice and serve.
