30+ Delicious Easter Dinner Pie Recipes to Sweeten Your Holiday

Easter is a time for family gatherings, joyful celebrations, and, of course, delicious meals. Whether you’re hosting a large dinner or enjoying a cozy meal with loved ones, Easter dinner isn’t complete without a show-stopping dessert.

What better way to end the meal than with a sweet, decadent pie? From fruity classics like lemon meringue and rhubarb to rich coconut cream and indulgent chocolate pies, there’s a pie for every palate to enjoy this Easter.

In this blog, we’ve compiled 30+ Easter dinner pie recipes that will elevate your holiday table. These pies are perfect for the season, offering a range of flavors, textures, and presentations to please your guests.

Whether you’re looking for something traditional, a bit more exotic, or a unique twist on an old favorite, these pie recipes will inspire your Easter dessert menu.

Get ready to bake, share, and create lasting memories with your loved ones this Easter.

30+ Delicious Easter Dinner Pie Recipes to Sweeten Your Holiday

Easter dinner isn’t complete without a pie that makes everyone’s taste buds rejoice, and with these 30+ Easter dinner pie recipes, you’ll find the perfect dessert to complement your meal.

Whether you opt for a fruity, creamy, or nutty pie, each recipe is designed to bring joy to your table.

These pies are not only delicious but also an opportunity to showcase your baking skills and add a personal touch to your Easter celebrations.

So, roll up your sleeves, get baking, and make this Easter dinner one to remember with a homemade pie everyone will love!

Classic Easter Lemon Meringue Pie

A traditional favorite for Easter, the Lemon Meringue Pie combines tangy lemon filling with a fluffy, golden-brown meringue topping, all nestled in a buttery, flaky crust. This bright and zesty dessert is a perfect way to celebrate the season and is guaranteed to please any crowd. The balance between the tart lemon curd and the sweet, airy meringue makes it a delightful treat for spring gatherings.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 ½ cups sugar
• 3 tablespoons cornstarch
• 1 ¼ cups water
• 4 large egg yolks, beaten
• 1 tablespoon butter
• 1 tablespoon lemon zest
• ½ cup freshly squeezed lemon juice

For the Meringue:

• 4 large egg whites
• ½ teaspoon cream of tartar
• ¼ cup sugar

Instructions

1. Make the Pie Crust: Preheat your oven to 375°F (190°C). In a food processor, combine flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll out on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 15-20 minutes until golden. Remove and set aside to cool.
2. Prepare the Filling: In a saucepan, whisk together sugar, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly until thickened. Slowly whisk some of the hot mixture into the egg yolks, then return the egg mixture to the saucepan, stirring constantly. Cook for another 2 minutes. Remove from heat and stir in butter, lemon zest, and lemon juice. Pour the filling into the cooled crust.
3. Make the Meringue: Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Spread the meringue over the lemon filling, ensuring it touches the crust to seal it.
4. Bake the Pie: Bake at 375°F (190°C) for 10-15 minutes, until the meringue is golden brown. Let the pie cool completely before serving.

Lemon Meringue Pie is the quintessential Easter dessert that offers a refreshing burst of citrus combined with the lightness of meringue. Its vibrant flavor and pleasing textures make it an excellent choice for any festive dinner table. The balance of sweet and sour makes each bite a heavenly treat that guests will rave about long after the meal is over. Plus, it’s a great way to showcase seasonal lemons in a show-stopping dessert!

Savory Easter Shepherd’s Pie

Shepherd’s Pie is a comforting and hearty dish perfect for Easter dinner. Packed with seasoned ground lamb or beef, topped with creamy mashed potatoes, and baked to golden perfection, this savory pie is ideal for those who want a satisfying main course. It’s a traditional British dish that’s both easy to make and wonderfully filling—perfect for a family-style celebration.

Ingredients

For the Filling:

• 1 lb ground lamb or beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas (frozen or fresh)
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

For the Mashed Potatoes:

• 2 lbs potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup milk
• Salt and pepper to taste

For the Topping:

• 1 tablespoon butter, melted

Instructions

1. Make the Mashed Potatoes: Bring a pot of salted water to a boil and cook the potatoes until tender, about 15-20 minutes. Drain and mash them with butter, milk, salt, and pepper until smooth and creamy. Set aside.
2. Prepare the Filling: In a large skillet, heat some oil over medium heat. Add the ground lamb or beef and cook until browned. Add the onion, garlic, and carrots, cooking until softened. Stir in the tomato paste, beef broth, Worcestershire sauce, peas, salt, and pepper. Simmer for 5-10 minutes, until the mixture thickens slightly.
3. Assemble the Pie: Preheat the oven to 400°F (200°C). Transfer the meat mixture into a pie dish or casserole dish. Spoon the mashed potatoes over the top and spread evenly. Use a fork to create a pattern on top of the mashed potatoes and brush with melted butter.
4. Bake: Place the pie in the oven and bake for 20-25 minutes, or until the top is golden and the edges are bubbling. Allow it to cool slightly before serving.

This Shepherd’s Pie is a rich, satisfying dish that adds heartiness to any Easter dinner. With its layers of savory meat, vegetables, and creamy mashed potatoes, it’s a meal that’s sure to warm everyone’s hearts. The golden, buttery top and the flavorsome filling are a perfect pairing that brings a comforting, homemade touch to the holiday. Shepherd’s Pie is an easy way to feed a crowd and guarantee smiles all around the dinner table.

Easter Carrot Cake Pie

For a sweet treat that’s full of seasonal flavor, this Carrot Cake Pie is the perfect Easter dessert. With a spiced carrot filling reminiscent of a carrot cake and a creamy cream cheese layer on top, this pie brings together the best parts of both a cake and a pie. Topped with chopped walnuts and a drizzle of caramel, it’s a deliciously decadent way to celebrate the holiday.

Ingredients

For the Crust:

• 1 pre-made graham cracker crust or homemade pie dough

For the Filling:

• 2 cups grated carrots
• 1 cup sugar
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• Pinch of salt

For the Cream Cheese Topping:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Garnish:

• ½ cup chopped walnuts
• 2 tablespoons caramel sauce (optional)

Instructions

1. Prepare the Filling: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together eggs, sugar, oil, cinnamon, nutmeg, and vanilla extract. Stir in the grated carrots. In a separate bowl, combine flour, baking powder, and salt, then fold into the carrot mixture. Pour the filling into the pie crust.
2. Bake the Pie: Bake for 40-45 minutes, or until the filling is set and a toothpick inserted comes out clean. Allow the pie to cool completely on a wire rack.
3. Make the Cream Cheese Topping: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture and spread it over the cooled pie.
4. Garnish and Serve: Sprinkle with chopped walnuts and drizzle with caramel sauce if desired. Chill the pie in the fridge for at least 2 hours before serving.

This Carrot Cake Pie is the perfect blend of flavors and textures for an Easter dessert. The spiced, tender filling combined with the creamy, tangy topping offers a refreshing twist on traditional carrot cake. The walnuts add a nice crunch, and the caramel sauce brings a touch of indulgence. It’s a dessert that combines the best elements of both cake and pie, making it a showstopper at your Easter dinner. Whether for the holiday or any special occasion, this pie is bound to be a favorite.

Easter Sweet Potato Pie

Sweet Potato Pie is a beloved Southern classic that offers a perfect balance of sweet and savory flavors, making it an excellent choice for your Easter dinner. The velvety, spiced filling is rich and smooth, sitting atop a buttery, flaky crust. This pie is a comforting, seasonal treat, ideal for family gatherings and holiday celebrations, with the earthy sweetness of the sweet potatoes taking center stage.

Ingredients

For the Crust:

• 1 pre-made pie crust (or homemade)

For the Filling:

• 2 cups mashed cooked sweet potatoes (about 2 medium-sized)
• 1 cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 large eggs
• ½ cup evaporated milk
• ½ cup heavy cream
• 1 tablespoon butter, melted

Instructions

1. Prepare the Filling: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the mashed sweet potatoes, sugar, cinnamon, nutmeg, vanilla, and salt. Whisk in the eggs, evaporated milk, heavy cream, and melted butter until the mixture is smooth and creamy.
2. Assemble the Pie: Pour the sweet potato filling into the prepared pie crust. Smooth the top with a spatula.
3. Bake: Bake for 45-50 minutes, or until the filling is set and the top is slightly puffed. If the edges of the crust begin to brown too quickly, cover them with foil and continue baking. Let the pie cool completely before slicing.

Sweet Potato Pie is a comforting and flavorful dessert that brings warmth to any Easter gathering. The combination of sweet potatoes, warming spices, and a creamy texture creates a dessert that’s both satisfying and indulgent. Paired with a buttery crust, this pie is a perfect way to end a holiday meal, offering both nostalgia and joy. Whether you’re serving it for Easter or another special occasion, it’s sure to be a crowd-pleaser.

Easter Chocolate Cream Pie

For chocolate lovers, this Chocolate Cream Pie is the ultimate indulgence. With a rich and velvety chocolate filling, a crisp graham cracker crust, and a layer of freshly whipped cream on top, it’s the perfect Easter dessert. This pie is creamy, decadent, and easy to prepare, making it an excellent option for your holiday celebration.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar

For the Filling:

• 1 ½ cups heavy cream
• 1 cup whole milk
• 8 oz semisweet chocolate, chopped
• ¼ cup sugar
• 2 tablespoons cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Shaved chocolate or cocoa powder for garnish

Instructions

1. Make the Crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl, then press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
2. Prepare the Filling: In a saucepan, combine the heavy cream, milk, and chopped chocolate. Heat over medium-low heat until the chocolate is melted and the mixture is smooth. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks. Gradually add a little bit of the hot chocolate mixture to the egg mixture to temper it, then whisk it back into the saucepan. Cook over medium heat, whisking constantly, until the filling thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract.
3. Assemble the Pie: Pour the chocolate filling into the cooled graham cracker crust, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, until set.
4. Make the Whipped Cream Topping: Beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with shaved chocolate or cocoa powder.

This Chocolate Cream Pie is an irresistible treat that combines rich, silky chocolate filling with a light, airy whipped cream topping. The graham cracker crust adds a subtle crunch, and the pie’s cool, smooth texture makes it a delightful way to end your Easter dinner. This dessert is an absolute favorite for chocolate lovers, and its elegant presentation and decadent flavor make it perfect for any special occasion.

Easter Raspberry Almond Cream Pie

Bright, fruity, and with just the right amount of nutty richness, this Raspberry Almond Cream Pie is a sophisticated yet simple dessert for Easter. The tangy raspberry filling pairs perfectly with the smooth almond cream layer, creating a unique combination of flavors. The buttery pie crust adds a satisfying crunch to each bite, making it a delightful choice for your holiday table.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 3 tablespoons ice water

For the Almond Cream Layer:

• 1 cup heavy cream
• ½ cup almond paste, crumbled
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

For the Raspberry Filling:

• 2 cups fresh raspberries (or frozen, thawed)
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

For the Garnish:

• Whole raspberries and sliced almonds

Instructions

1. Prepare the Crust: Preheat your oven to 375°F (190°C). Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll out the dough and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 12-15 minutes, until golden. Let the crust cool completely.
2. Make the Almond Cream: In a mixing bowl, whisk together heavy cream, almond paste, sugar, and vanilla extract until smooth and well combined. Spread the almond cream over the cooled crust.
3. Prepare the Raspberry Filling: In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like, about 5-7 minutes. Let the filling cool slightly before pouring it over the almond cream layer.
4. Assemble the Pie: Pour the raspberry filling over the almond cream layer and smooth the top. Refrigerate the pie for at least 2 hours or until fully set.
5. Garnish and Serve: Garnish the pie with whole raspberries and sliced almonds before serving.

This Raspberry Almond Cream Pie is a light yet flavorful dessert that will impress your guests with its combination of fresh fruit and rich almond cream. The raspberries’ natural tartness contrasts beautifully with the sweet, nutty cream, creating a refreshing and indulgent pie perfect for Easter. The almond cream adds a unique twist, making this pie a memorable choice for your holiday dessert table.

Easter Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert that brings a perfect balance of tart lemon filling, fluffy meringue, and a crisp pie crust. The tangy lemon curd provides a refreshing contrast to the sweet, pillowy meringue on top, making it an ideal addition to your Easter dinner. Its bright citrus flavor and beautiful presentation will certainly be a hit with your guests, making it a festive and light way to end the meal.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 3-4 tablespoons ice water

For the Lemon Filling:

• 1 ½ cups sugar
• 2 tablespoons cornstarch
• 1 ¼ cups water
• 3 large egg yolks
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• 2 tablespoons butter

For the Meringue:

• 3 large egg whites
• 6 tablespoons sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar

Instructions

1. Prepare the Crust: Preheat the oven to 375°F (190°C). Combine the flour, sugar, and salt in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Roll out the dough and place it in a 9-inch pie pan. Prick the bottom with a fork and bake for 10-12 minutes or until lightly golden. Let it cool completely.
2. Make the Lemon Filling: In a medium saucepan, whisk together the sugar and cornstarch. Add the water and cook over medium heat, stirring constantly until it thickens and begins to boil. In a small bowl, whisk the egg yolks, then temper with a little hot sugar mixture before slowly adding the egg yolks back to the saucepan. Stir in the lemon zest, lemon juice, and butter, then cook for another 2-3 minutes, until smooth. Pour the lemon filling into the cooled pie crust.
3. Prepare the Meringue: Beat the egg whites, sugar, vanilla, and cream of tartar with an electric mixer until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
4. Bake the Pie: Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Allow the pie to cool completely before serving.

Lemon Meringue Pie is a timeless dessert that combines the best of tart and sweet flavors. The bright, citrusy lemon filling pairs wonderfully with the airy, sugary meringue, while the buttery crust ties it all together. Its light and refreshing taste make it the perfect way to cleanse the palate after a rich Easter meal, and its stunning look will make it the centerpiece of your dessert table. This pie is sure to be a favorite for your guests!

Easter Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a quintessential spring dessert, offering the perfect mix of sweet strawberries and tangy rhubarb. This pie has a rich, flavorful filling wrapped in a flaky pie crust, making it a great choice for your Easter dinner. The combination of fresh, in-season fruit and a touch of sugar and lemon makes this pie both tart and sweet, with a balance of flavors that will satisfy every palate.

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• ¼ cup ice water (more if needed)

For the Filling:

• 2 cups fresh rhubarb, chopped
• 3 cups fresh strawberries, hulled and sliced
• 1 ½ cups sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon

For the Top:

• 1 egg (for egg wash)
• 1 tablespoon sugar

Instructions

1. Make the Crust: In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to form. Divide the dough in half and shape it into two discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Filling: In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the fruit is well coated. Let the mixture sit for 10 minutes to release juices.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out one disc of dough to fit the bottom of a 9-inch pie pan. Fill the crust with the strawberry rhubarb mixture. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape. Brush the top crust with a beaten egg and sprinkle with sugar.
4. Bake the Pie: Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before slicing and serving.

Strawberry Rhubarb Pie is a perfect springtime treat that brings together the best of seasonal fruits. The tangy rhubarb and sweet strawberries create a filling that is both flavorful and comforting, while the flaky, golden crust adds texture and richness. This pie will add a touch of freshness to your Easter table and is sure to delight guests with its balance of flavors. A true celebration of the season, this pie is a must-try for any holiday meal.

Easter Coconut Cream Pie

Coconut Cream Pie is a rich and indulgent dessert that’s perfect for Easter. The creamy coconut filling, paired with a buttery crust and topped with whipped cream and toasted coconut, makes it a crowd-pleaser. This pie has a smooth, velvety texture and a tropical flair, making it an exotic yet comforting addition to your holiday feast. Its sweetness and coconut flavor are sure to transport your guests to a tropical paradise.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ¼ teaspoon salt
• ½ cup cold butter, cubed
• 3-4 tablespoons ice water

For the Coconut Filling:

• 1 ½ cups whole milk
• 1 cup canned coconut milk
• ¾ cup sugar
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 2 tablespoons butter

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toasted coconut for garnish

Instructions

1. Make the Crust: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to form. Roll out the dough and press it into a 9-inch pie pan. Prick the bottom with a fork and bake for 10-12 minutes, or until golden brown. Let it cool completely.
2. Prepare the Coconut Filling: In a saucepan, combine the whole milk, coconut milk, sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. In a small bowl, whisk the egg yolks, then temper with a little hot milk mixture before adding the yolks to the saucepan. Cook for another 2-3 minutes. Stir in vanilla, shredded coconut, and butter until smooth.
3. Assemble the Pie: Pour the coconut filling into the cooled crust. Refrigerate for at least 4 hours or until fully set.
4. Make the Whipped Cream: Beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with toasted coconut.

Coconut Cream Pie is a luxurious dessert that adds an exotic twist to your Easter dinner. The creamy coconut filling and velvety whipped cream are perfectly complemented by the toasted coconut garnish, providing a satisfying texture contrast. This pie’s tropical flavor will transport your guests to an island getaway, making it an unforgettable addition to your holiday spread. Whether you’re a coconut lover or not, this pie will quickly become a favorite!

Easter Chocolate Cream Pie

Chocolate Cream Pie is a decadent dessert that combines a rich chocolate custard filling with a buttery pie crust and a smooth whipped topping. It’s the perfect indulgence for any Easter dinner, offering a balance of sweet and bitter chocolate flavors. With its creamy texture and chocolatey goodness, this pie will satisfy any dessert lover’s cravings. Whether you’re hosting a large family gathering or a quiet Easter dinner, this pie will be a crowd-pleaser.

Ingredients

For the Crust:

• 1 ¼ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted

For the Chocolate Filling:

• 1 ½ cups heavy cream
• 1 cup whole milk
• 8 ounces semi-sweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 3 tablespoons cornstarch
• ⅓ cup sugar
• Pinch of salt

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes, then let it cool completely.
2. Make the Chocolate Filling: In a medium saucepan, combine the heavy cream, milk, and chocolate over medium heat. Stir constantly until the chocolate is completely melted. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Slowly pour the hot chocolate mixture into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens (about 3-5 minutes). Remove from heat and stir in the vanilla extract.
3. Assemble the Pie: Pour the chocolate filling into the cooled crust. Refrigerate for at least 3 hours or until the filling is fully set.
4. Make the Whipped Cream: In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the chilled pie.

Chocolate Cream Pie is the ultimate dessert for chocolate lovers. The silky smooth filling contrasts perfectly with the crispy graham cracker crust, and the whipped cream topping adds a light, fluffy touch. This pie is a comforting and rich treat, making it the perfect conclusion to your Easter meal. Its creamy, chocolatey goodness will delight your guests and keep them coming back for more!

Easter Peach Pie

Peach Pie is a quintessential summer dessert that is just as perfect for Easter dinner as it is for any spring gathering. This pie combines juicy peaches with a buttery, flaky crust and a touch of sugar and cinnamon to enhance the fruit’s natural sweetness. The peach filling is tender and flavorful, creating a comforting and inviting dessert that will bring a taste of warmer months to your holiday table.

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold butter, cubed
• ¼ cup ice water (more if needed)

For the Filling:

• 4 cups fresh peaches, peeled and sliced
• ¾ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• Pinch of salt
• 1 tablespoon butter (cut into small pieces)

For the Top:

• 1 egg (for egg wash)
• 1 tablespoon sugar

Instructions

1. Prepare the Crust: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, form into discs, and refrigerate for at least 1 hour.
2. Prepare the Filling: In a large bowl, mix the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and salt. Let the mixture sit for 10 minutes to release some juice. Stir gently to combine.
3. Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan with it. Pour the peach mixture into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie, and cut a few slits in the top to allow steam to escape. Brush the top with beaten egg and sprinkle with sugar.
4. Bake the Pie: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool before serving.

Peach Pie is a warm, comforting dessert that celebrates the sweetness of fresh peaches. The flaky, golden crust encases a tender peach filling, while the subtle cinnamon and lemon enhance the natural fruit flavor. It’s a perfect addition to your Easter dinner, providing a light yet satisfying finish to your meal. This pie will remind everyone of the beauty of the season and is sure to become a family favorite.

Easter Blackberry Pie

Blackberry Pie is a classic dessert that’s bursting with fresh, juicy blackberries. The deep, sweet-tart flavor of the berries is perfectly balanced with a flaky pie crust, making it an irresistible treat for any Easter dinner. Whether served warm with a scoop of vanilla ice cream or chilled, this pie is guaranteed to be a favorite among your guests. Its vibrant color and rich flavor will bring a special touch to your holiday table.

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold butter, cubed
• ¼ cup ice water (more if needed)

For the Filling:

• 4 cups fresh blackberries
• ¾ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• Pinch of salt
• 1 tablespoon butter, cubed

For the Top:

• 1 egg (for egg wash)
• 1 tablespoon sugar

Instructions

1. Make the Crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two discs and refrigerate for at least 1 hour.
2. Prepare the Filling: In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently and let it sit for 10 minutes to allow the blackberries to release their juice.
3. Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out one disc of dough and place it in a 9-inch pie pan. Pour the blackberry mixture into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges, then cut a few slits in the top for steam to escape. Brush the top with egg wash and sprinkle with sugar.
4. Bake the Pie: Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool completely before serving.

Blackberry Pie is a celebration of fresh, seasonal berries, with a sweet-tart filling that pairs perfectly with a buttery, flaky crust. The beautiful color of the blackberries makes this pie a stunning addition to your Easter spread. It’s a dessert that highlights the natural flavors of the fruit, creating a memorable and delicious finish to your meal. This pie is sure to be a crowd favorite, bringing a taste of the season to your holiday gathering.

Easter Lemon Meringue Pie

Lemon Meringue Pie is a bright and refreshing dessert, perfect for celebrating Easter. The tangy lemon filling pairs wonderfully with the soft, pillowy meringue topping, creating a perfect balance of tart and sweet. The buttery, flaky crust serves as the ideal base for the citrusy filling, and the toasted meringue adds a satisfying texture contrast. This pie is a showstopper, bringing both elegance and indulgence to your Easter dinner.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 2-4 tablespoons ice water

For the Lemon Filling:

• 1 ½ cups granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 4 large egg yolks, lightly beaten
• ½ cup freshly squeezed lemon juice (about 3 lemons)
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

For the Meringue:

• 4 large egg whites
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ½ cup granulated sugar

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough comes together. Roll the dough out on a floured surface and place it into a 9-inch pie pan. Bake for 10-12 minutes, or until golden. Let the crust cool.
2. Make the Lemon Filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water and bring the mixture to a boil over medium heat, stirring constantly. Once the mixture thickens, remove it from heat. Temper the egg yolks by slowly adding a small amount of the hot mixture to the yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and cook for 2 more minutes. Stir in the lemon juice, butter, and zest, then pour the filling into the cooled pie crust.
3. Make the Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form. Spread the meringue over the lemon filling, ensuring the edges are sealed to the crust.
4. Bake the Pie: Bake the pie at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown. Let it cool before slicing and serving.

Lemon Meringue Pie is a classic Easter dessert that brings a burst of citrusy brightness to your holiday table. The smooth and tart lemon filling combined with the fluffy, golden meringue creates a delightful contrast in textures and flavors. It’s the perfect way to end your Easter dinner on a refreshing note, with a dessert that’s as beautiful as it is delicious. This pie is sure to be a favorite among your guests!

Easter Coconut Cream Pie

Coconut Cream Pie is a rich, tropical dessert that adds a delightful flair to your Easter table. With its creamy coconut filling, sweetened whipped cream topping, and a buttery, flaky crust, this pie offers a perfect balance of textures and flavors. The combination of toasted coconut and the velvety custard creates a luscious dessert experience that will be the highlight of your holiday meal.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 2-4 tablespoons ice water

For the Coconut Filling:

• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 1/8 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 2 tablespoons unsalted butter

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ cup toasted shredded coconut

Instructions

1. Make the Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Slowly add the ice water until the dough comes together. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Bake for 12-15 minutes, or until golden brown. Let the crust cool completely.
2. Prepare the Coconut Filling: In a saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens. Gradually whisk in the egg yolks and cook for 2 more minutes. Remove from heat and stir in the vanilla, coconut, and butter. Pour the filling into the cooled pie crust and smooth the top with a spatula.
3. Prepare the Topping: In a bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the coconut filling. Sprinkle with toasted coconut for added texture and flavor.
4. Chill the Pie: Refrigerate the pie for at least 3 hours or overnight to allow the filling to set before serving.

Coconut Cream Pie is a decadent and tropical dessert that will bring a sense of indulgence to your Easter celebration. The rich coconut filling, combined with the fluffy whipped cream and crunchy toasted coconut topping, creates a dessert that’s as visually appealing as it is delicious. It’s the perfect treat for anyone who loves coconut, offering a satisfying balance of creaminess and texture that will have everyone asking for seconds.

Easter Rhubarb Pie

Rhubarb Pie is a classic springtime dessert that brings a perfect balance of tart and sweet flavors. Rhubarb’s slightly tangy taste, paired with a sweetened filling and buttery crust, makes for a comforting pie that’s perfect for Easter. This pie will give your guests a taste of the season with its bright, vibrant color and unique flavor profile. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, it’s sure to impress.

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Filling:

• 4 cups fresh rhubarb, chopped
• 1 ¼ cups granulated sugar
• 2 tablespoons cornstarch
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces

For the Top:

• 1 tablespoon butter, cut into small pieces
• 1 tablespoon sugar

Instructions

1. Make the Crust: In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough forms. Divide the dough into two discs and refrigerate for at least 1 hour.
2. Prepare the Filling: In a bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla, cinnamon, and lemon juice. Stir gently to combine. Let it sit for 10 minutes to release some juice.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan with it. Pour the rhubarb mixture into the crust and dot with butter. Roll out the second disc of dough and place it over the top. Trim and crimp the edges, then cut slits in the top to allow steam to escape. Dot the top with butter and sprinkle with sugar.
4. Bake the Pie: Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let it cool before serving.

Rhubarb Pie is a sweet and tart treat that perfectly embodies the flavors of spring. The combination of tangy rhubarb and a sweet filling wrapped in a flaky, buttery crust makes it a standout dessert at your Easter gathering. This pie’s bright color and refreshing taste are sure to capture the essence of the season and provide a delicious ending to your holiday meal.

Note: More recipes are coming soon!