Best Easter Egg Hunt Pie Recipes

EASTER EGG HUNT PIE

Steps:

• In a large mixer bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
• Add water and pudding mix; on low speed, beat until smooth.
• Gently stir in whipped topping.
• Spoon 1/2 of filling into pie crust; top with chocolate eggs.
• Top with remaining filling.
• Chill 3 hours.
• Garnish as desired.
• Refrigerate leftovers.

TORTA RUSTICA

Steps:

• Preheat oven to 375°F.
• Place thawed spinach in a small bowl. Using paper towels, press as much water as possible out of the spinach; set spinach aside. (Note: Really squeeze as much liquid out as possible to prevent Torta Rustica from being overly soggy!)
• Roll one batch of pie dough out into a 14" circle. Carefully press dough into bottom and sides of a 9" springform pan; set pan aside.
• Using a large skillet, add oil and place over medium heat. Once hot, add diced onion and minced garlic. Sauté, stirring occasionally, until onion just begins to soften (~4-5 minutes).
• Using a large bowl, combine cooked onions and garlic with the ricotta, feta, Parmesan, 1 large egg, parsley, basil, oregano, salt and pepper; mix until well combined.
• Sprinkle 1 cup of mozzarella into bottom of pan. Next, layer half of the sliced salami on top of mozzarella. Spread ricotta mixture evenly on top. Next, sprinkle spinach on top of ricotta. Finally, layer rest of the sliced salami and then the roasted red peppers on top. Finish by sprinkling remaining 1 cup of mozzarella on top.
• Roll remaining batch of pie dough into a 9" circle. Place on top of the filling. In a small bowl, whisk the remaining egg until lightly beaten. Brush edges of dough with beaten egg and pinch together to seal. Brush top of the pie with the remaining beaten egg. Cut 4 small vents into the top of the pie dough to allow steam to escape.
• Bake at 375°F for 60 minutes, or until crust is dark golden brown in color. Let pie cool in pan for at least 45 minutes before removing sides of pan.
• Let pie cool completely before slicing. Cut into wedges and serve at room temperature.

ITALIAN EASTER PIE

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

EASTER HUNT PIE

Steps:

• 1. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
• 2. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping.
• 3. Spoon 1/2 filling into pie crust and top with chocolate eggs; top with remaining filling. Chill 3 hours. Garnish as desired.