35+ Delectable Easter Pie Recipes to Celebrate Spring in Style

Easter is one of the most joyous times of the year, a holiday filled with family gatherings, colorful decorations, and, of course, delicious food.

While traditional dishes like ham, lamb, and deviled eggs may take center stage, the dessert table is where things get really exciting.

What better way to end a festive meal than with a variety of delectable pies that everyone can enjoy?

From fruity favorites like lemon meringue and strawberry rhubarb, to indulgent cream pies and nutty treats, the options for Easter pies are endless.

In this blog, we’ve rounded up 35+ Easter pie recipes that are sure to become the star of your holiday spread.

Whether you prefer light and refreshing or rich and decadent, there’s a pie for every palate.

So, grab your apron and get ready to impress your guests with these mouthwatering Easter pie recipes!

35+ Delectable Easter Pie Recipes to Celebrate Spring in Style

With so many delicious and diverse options, these 35+ Easter pie recipes offer something for every taste and dietary preference.

Whether you’re looking for a traditional fruit pie, a creamy custard delight, or a more adventurous flavor combination, there’s no shortage of inspiration here.

These pies are the perfect way to add a sweet and memorable touch to your Easter celebrations, and with all the flavors of spring in each slice, your guests will be delighted.

So, get baking, and let your Easter dessert shine with these amazing pie recipes that everyone will love!

Classic Italian Easter Pie (Pizza Dolce)

Pizza Dolce, or “sweet pizza,” is a beloved Italian Easter dessert that combines rich, sweet ricotta cheese filling with a soft, buttery crust. This pie is typically spiced with cinnamon and vanilla and studded with colorful candied fruits, making it not just a treat for the taste buds, but also a feast for the eyes. Its light yet rich texture makes it a perfect finish to an Easter meal, bringing joy and tradition to the table.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 ½ cups ricotta cheese
• 1 cup powdered sugar
• 1 cup candied fruit, chopped
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 1/2 cup milk
• 1 tsp baking powder
• Pinch of salt

Directions:

1. Prepare the crust: In a large bowl, combine flour, sugar, and salt. Add in the softened butter and eggs, and mix until the dough forms. Divide the dough into two portions, one larger than the other. Roll out the larger portion to fit into a greased 9-inch pie pan, pressing it into the bottom and up the sides.
2. Make the filling: In a separate bowl, mix the ricotta cheese, powdered sugar, vanilla extract, cinnamon, lemon zest, orange zest, and milk. Stir in the chopped candied fruit until evenly distributed.
3. Assemble the pie: Pour the ricotta mixture into the crust. Roll out the smaller portion of dough and cover the pie with a top crust, sealing the edges by crimping them together. Cut a few slits in the top to allow steam to escape.
4. Bake the pie: Preheat the oven to 350°F (175°C). Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is set. Let it cool completely before serving.

Classic Italian Easter Pie, or Pizza Dolce, is a delightful dessert that encapsulates the festive spirit of Easter. The combination of the sweet, creamy ricotta filling and the buttery, flaky crust makes it an unforgettable treat. Its beautiful appearance, enhanced by the vibrant candied fruit, ensures it will be a centerpiece on any Easter dessert table. Whether you’re of Italian heritage or simply love trying new traditions, this pie is sure to become a favorite in your Easter repertoire.

Traditional Greek Easter Pie (Magiritsa)

Magiritsa is a traditional Greek Easter pie that offers a unique savory twist to the usual Easter fare. Made with lamb and herbs, this dish is typically enjoyed after midnight mass, offering comfort after the long Lenten fast. The pie combines tender lamb, rich egg and lemon sauce, and a crispy, flaky crust, making it the perfect celebration dish for Greek Orthodox Easter.

Ingredients:

• 1 lb lamb, cut into small pieces
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cups chicken broth
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten
• 2 tbsp lemon juice
• 1 sheet phyllo dough, thawed
• Salt and pepper to taste

Directions:

1. Cook the lamb: Heat olive oil in a large skillet over medium heat. Add lamb pieces and brown them on all sides. Add the chopped onion and garlic and cook until softened, about 5 minutes. Sprinkle in the oregano, thyme, salt, and pepper.
2. Simmer: Pour in the chicken broth and bring the mixture to a simmer. Cook for 30-40 minutes until the lamb is tender and the liquid has reduced. Stir in the parsley and lemon zest, then remove from heat.
3. Prepare the egg-lemon mixture: In a bowl, whisk together the egg and lemon juice. Gradually add a few spoonfuls of the hot lamb mixture to temper the egg, then slowly pour the egg mixture back into the skillet, stirring continuously to avoid curdling. Cook for another 2 minutes, until the sauce thickens.
4. Assemble the pie: Preheat the oven to 375°F (190°C). Lay a sheet of phyllo dough in a pie pan and brush with a little olive oil. Repeat layering phyllo dough sheets and oil until you have 5 layers. Pour the lamb mixture into the pie crust and fold the edges of the dough over the filling.
5. Bake the pie: Bake for 25-30 minutes, or until the phyllo crust is golden and crispy. Allow the pie to cool slightly before serving.

Magiritsa is a cherished dish that brings the Greek Easter celebration to life with its rich, savory flavors. The tender lamb filling, infused with aromatic herbs, combined with the luscious egg-lemon sauce, creates a dish that is both satisfying and heartwarming. The flaky phyllo crust adds the perfect contrast in texture, making this pie a complete culinary experience. It’s a traditional and comforting dish that reminds us of the importance of family and togetherness during Easter celebrations.

American Easter Cream Pie

American Easter Cream Pie is a simple yet indulgent dessert that features a velvety custard filling topped with fresh whipped cream and decorated with festive Easter-themed toppings like chocolate eggs, fruit, or colored sprinkles. This pie is perfect for those who enjoy a lighter, more refreshing dessert that still feels special for the holiday. The custard is rich but not overly heavy, making it a great choice for an Easter treat that won’t weigh you down after a big meal.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups whole milk
• ½ cup sugar
• 3 tbsp cornstarch
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups heavy cream
• 2 tbsp powdered sugar
• Assorted Easter decorations (chocolate eggs, berries, sprinkles)

Directions:

1. Prepare the custard: In a saucepan, combine the milk, sugar, and cornstarch. Whisk over medium heat until the mixture thickens, about 5 minutes. Remove from heat and whisk in the egg yolks until smooth. Return the saucepan to the heat and cook for another 2 minutes. Stir in the butter and vanilla extract until the custard is creamy and thick.
2. Cool the custard: Pour the custard into the pre-baked pie crust and smooth the top. Allow it to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully set.
3. Make the whipped cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the cooled custard layer.
4. Decorate the pie: Top the whipped cream with Easter-themed decorations like chocolate eggs, fresh berries, or colorful sprinkles for a festive touch.
5. Serve: Slice and serve chilled.

Conclusion:
American Easter Cream Pie is a delightful dessert that offers a lighter, creamy option for Easter celebrations. The rich custard and airy whipped cream complement each other perfectly, while the festive toppings add a touch of fun and color to the dish. This pie is ideal for anyone looking for a refreshing yet indulgent dessert that still feels celebratory. Whether you’re serving a crowd or enjoying a quiet family dinner, this pie will surely bring joy to your Easter feast.

Lemon Ricotta Easter Pie

Lemon Ricotta Easter Pie is a tangy and creamy dessert that’s perfect for springtime celebrations. With its light yet rich ricotta filling, infused with the bright and refreshing flavor of lemon, this pie offers a delightful balance of sweetness and zest. The tender, buttery crust complements the creamy filling, making it a great option to serve after a hearty Easter meal. This pie is simple to prepare, yet its delicate flavor profile makes it feel like a special holiday treat.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups ricotta cheese
• ½ cup sugar
• 3 large eggs
• 1 ½ tsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• Pinch of salt
• Powdered sugar for dusting

Directions:

1. Prepare the filling: In a large bowl, combine ricotta cheese, sugar, eggs, lemon zest, lemon juice, vanilla extract, cornstarch, and a pinch of salt. Whisk together until smooth and creamy.
2. Assemble the pie: Pour the ricotta mixture into the pre-baked pie crust, smoothing the top with a spatula.
3. Bake the pie: Preheat the oven to 350°F (175°C) and bake for 40-45 minutes, or until the filling is set and slightly golden around the edges. Let the pie cool to room temperature, then refrigerate for at least 2 hours to firm up the filling.
4. Serve: Before serving, dust the top of the pie with powdered sugar for a simple, elegant touch.

Lemon Ricotta Easter Pie is a perfect combination of creamy richness and refreshing citrus. Its smooth, velvety texture paired with the tangy lemon flavor makes it a light yet satisfying dessert. The buttery crust adds a delightful crunch, balancing the soft filling. This pie is ideal for those looking for a bright, spring-inspired dessert to serve at their Easter gatherings. The subtle sweetness and aromatic lemon flavor will leave everyone coming back for a second slice!

Chocolate Coconut Easter Pie

Chocolate Coconut Easter Pie is a decadent dessert that combines the rich flavor of dark chocolate with the tropical sweetness of coconut. It’s a perfect treat for those who enjoy a more indulgent and chocolate-forward pie, with a smooth, creamy filling encased in a buttery, flakey crust. The addition of shredded coconut gives it a delightful texture, making it a wonderful contrast to the silky chocolate filling. This pie will surely satisfy any sweet tooth while celebrating the festive spirit of Easter.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 cup heavy cream
• 1 ½ cups semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1 ½ cups shredded coconut
• 3 tbsp unsalted butter
• 2 tbsp sugar
• Pinch of salt

Directions:

1. Prepare the chocolate filling: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips, butter, and vanilla extract until smooth and creamy. Add a pinch of salt to enhance the flavor.
2. Add coconut: Fold in the shredded coconut into the chocolate mixture until evenly combined.
3. Assemble the pie: Pour the chocolate-coconut mixture into the pre-baked pie crust and smooth the top with a spatula.
4. Chill the pie: Refrigerate the pie for at least 3 hours, or until the filling has set and become firm to the touch.
5. Serve: Slice and serve chilled. Garnish with additional coconut flakes or chocolate shavings, if desired.

Chocolate Coconut Easter Pie is the ultimate indulgence for chocolate lovers. The rich, velvety chocolate filling pairs perfectly with the slightly chewy coconut, creating a dessert that is both creamy and textured. The buttery pie crust adds a lovely crisp contrast, making every bite a delight. This pie is perfect for Easter if you’re craving something rich and decadent, and it’s guaranteed to be a crowd-pleaser, especially for those who enjoy the perfect marriage of chocolate and coconut flavors.

Rhubarb Custard Easter Pie

Rhubarb Custard Easter Pie combines the tartness of rhubarb with a rich, smooth custard, creating a sweet-and-sour contrast that’s irresistible. The tangy rhubarb balances the creamy, sweet filling, making it a perfect dessert for those who enjoy a little tartness to offset the usual sugary fare. With its bright, fresh flavor, this pie celebrates the best of early spring produce and is a lovely addition to any Easter feast.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups rhubarb, chopped into small pieces
• ¾ cup sugar
• 3 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp flour
• 1 tbsp butter, cut into small pieces
• Pinch of salt

Directions:

1. Prepare the rhubarb: Preheat the oven to 350°F (175°C). In a medium bowl, toss the rhubarb with ½ cup of the sugar and set aside to release its juices for about 10 minutes.
2. Make the custard: In another bowl, whisk together the eggs, heavy cream, vanilla extract, flour, and remaining ¼ cup sugar until smooth. Add a pinch of salt.
3. Assemble the pie: Spread the rhubarb evenly over the pie crust. Pour the custard mixture over the rhubarb and dot the top with small pieces of butter.
4. Bake the pie: Bake the pie for 45-50 minutes, or until the custard is set and golden on top. If the crust edges begin to brown too quickly, cover them with foil.
5. Serve: Let the pie cool to room temperature before slicing. Refrigerate leftovers.

Rhubarb Custard Easter Pie is a fresh, tangy, and creamy dessert that brings a touch of spring to your Easter table. The tart rhubarb provides a perfect balance to the rich, smooth custard, making it a delightful choice for those looking for something a bit different. The combination of textures—the soft custard, the tender rhubarb, and the flaky crust—ensures every bite is delicious. This pie is a perfect way to showcase the season’s early produce and offers a refreshing yet comforting option for your holiday dessert spread.

Carrot Cake Easter Pie

Carrot Cake Easter Pie is a creative twist on the classic carrot cake, with all the flavors you love in a pie form. Combining spiced cake with a creamy, tangy cream cheese filling, this dessert offers the perfect balance of sweetness, spice, and creaminess. The crunchy pecans add texture and a nutty depth, while the aromatic cinnamon and nutmeg make it feel like a true Easter celebration. This pie is sure to impress at your holiday gathering, especially for carrot cake lovers looking for something a little different.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 ½ cups finely grated carrots
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup chopped pecans
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy cream

Directions:

1. Prepare the carrot cake filling: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. In another bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth. Stir in the grated carrots and fold in the chopped pecans.
2. Assemble the pie: Pour the carrot cake mixture into the pre-baked pie crust and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the pie cool completely.
3. Make the cream cheese topping: In a separate bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
4. Finish the pie: Once the pie has cooled, spread the cream cheese mixture over the top in an even layer. Garnish with additional chopped pecans, if desired.
5. Serve: Slice and serve chilled or at room temperature.

Carrot Cake Easter Pie is a delightful fusion of two beloved desserts: carrot cake and pie. The spiced carrot filling is moist and flavorful, while the creamy, tangy cream cheese topping adds a rich contrast. The nutty pecans provide a satisfying crunch, making every bite a treat. This pie offers the perfect combination of familiar flavors in a fun new format, making it a standout dessert for your Easter celebration. It’s sure to become a new tradition at your holiday table.

Strawberry Rhubarb Easter Pie

Strawberry Rhubarb Easter Pie is a classic spring dessert that combines the tartness of rhubarb with the sweet juiciness of strawberries, all encased in a flaky, buttery pie crust. The contrast of flavors between the strawberries and rhubarb, with the sweetness and tang balancing perfectly, makes this pie a refreshing and satisfying treat for Easter. It’s a simple, yet delicious way to showcase two of spring’s most iconic ingredients.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups rhubarb, chopped into 1-inch pieces
• 2 cups strawberries, hulled and halved
• 1 ¼ cups granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp butter, cut into small pieces
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

Directions:

1. Prepare the filling: In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruit is evenly coated and the mixture has thickened slightly. Let it sit for about 10 minutes to allow the fruit to release its juices.
2. Assemble the pie: Pour the fruit mixture into the pre-baked pie crust, spreading it out evenly. Dot the top with small pieces of butter. Roll out the second pie crust and place it over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
3. Egg wash and bake: In a small bowl, whisk together the egg and milk to make an egg wash. Brush it over the top crust for a golden finish. Bake the pie in a preheated 375°F (190°C) oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover them with foil.
4. Cool and serve: Let the pie cool to room temperature before serving, to allow the filling to set.

Strawberry Rhubarb Easter Pie is a beautiful and vibrant dessert that captures the essence of spring. The sweetness of the strawberries and the tartness of the rhubarb create a perfect balance, and the flaky crust ties it all together. This pie is a crowd-pleaser, offering a refreshing option that isn’t too heavy, making it ideal for Easter celebrations. With its rich flavors and eye-catching appearance, it’s sure to be a favorite at your holiday table.

Pecan Praline Easter Pie

Pecan Praline Easter Pie is an indulgent, nutty dessert that’s perfect for those who love the rich, buttery sweetness of pecans. The filling is made with brown sugar, butter, and pecans, creating a caramelized praline-like texture and flavor. This pie has a beautiful golden-brown crust and is the ideal way to end an Easter meal, offering a satisfying combination of crunchy, chewy, and sweet elements.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 ½ cups pecan halves
• ½ cup unsalted butter, melted
• 1 cup brown sugar
• 3 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ cup heavy cream

Directions:

1. Prepare the filling: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the melted butter, brown sugar, eggs, flour, vanilla extract, and salt until smooth. Stir in the heavy cream until well combined.
2. Add the pecans: Fold in the pecan halves, making sure they are evenly coated in the filling mixture.
3. Assemble the pie: Pour the pecan mixture into the pre-baked pie crust and spread it out evenly. Bake for 40-45 minutes, or until the filling is set and golden brown on top.
4. Cool and serve: Let the pie cool completely before serving, as it will firm up as it cools.

Pecan Praline Easter Pie is the ultimate treat for nut lovers. The sweet, gooey filling with crunchy pecans gives this pie a rich, caramelized flavor that’s irresistible. The buttery pie crust provides the perfect contrast to the chewy filling. It’s a decadent dessert that’s perfect for Easter gatherings, especially for those who enjoy the sweet, nutty combination that pecan pies offer. This pie is sure to be a showstopper and a hit at any holiday table.

Coconut Cream Easter Pie

Coconut Cream Easter Pie is a luxurious dessert that’s perfect for spring celebrations. With a smooth and creamy coconut custard filling, topped with fluffy whipped cream, and a crispy, buttery pie crust, it offers a delightful combination of textures and tropical flavor. The shredded coconut provides a bit of chewiness, while the silky custard melts in your mouth. This pie is an indulgent treat for those who love coconut and want a light, refreshing dessert to cap off their Easter meal.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 cup shredded coconut (sweetened)
• 4 large egg yolks
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp coconut extract
• ¼ tsp salt
• 1 cup whipped cream (for topping)
• Toasted coconut flakes (for garnish)

Directions:

1. Prepare the custard: In a saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. Once thickened, remove from heat.
2. Tempering the eggs: In a separate bowl, whisk the egg yolks. Slowly pour a little bit of the hot milk mixture into the yolks to temper them, then return the egg mixture back to the saucepan. Stir in the shredded coconut, vanilla extract, coconut extract, and salt. Continue cooking for 2-3 more minutes until smooth and thick.
3. Cool and assemble: Pour the coconut custard into the pre-baked pie crust and smooth the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 2 hours to set.
4. Top with whipped cream: Once the pie is chilled, spread the whipped cream over the top and garnish with toasted coconut flakes for extra flavor and texture.
5. Serve: Slice and serve chilled.

Coconut Cream Easter Pie is a tropical-inspired dessert that perfectly blends the richness of coconut with the lightness of whipped cream. The creamy custard filling, paired with the crunchy toasted coconut topping, provides a decadent yet refreshing finish to any Easter meal. This pie is a great choice for coconut lovers or anyone looking for a creamy, indulgent dessert that still feels light and spring-like. It’s an elegant addition to your Easter table and guaranteed to delight your guests.

Blueberry Lemon Easter Pie

Blueberry Lemon Easter Pie is a refreshing, fruity dessert that highlights the bright, tangy flavors of lemon and the sweetness of fresh blueberries. This pie combines a luscious, tart lemon filling with a burst of juicy blueberries and a flaky, buttery crust. The contrast of the citrusy lemon and the sweet berries creates a perfect balance, making this pie an ideal choice for spring celebrations like Easter. Its vibrant color and deliciously balanced flavor profile are sure to impress your guests.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups fresh blueberries (or frozen, thawed)
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 ½ cups water
• 1 tbsp butter
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

Directions:

1. Make the blueberry filling: In a saucepan, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and water. Bring to a boil over medium heat, stirring constantly. Once the mixture thickens and the blueberries burst, remove from heat. Stir in the butter until smooth and set aside to cool slightly.
2. Assemble the pie: Pour the blueberry mixture into the pre-baked pie crust, spreading it out evenly. Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
3. Egg wash and bake: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and milk to make an egg wash. Brush it over the top crust for a golden, shiny finish. Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil.
4. Cool and serve: Let the pie cool completely before serving to allow the filling to set.

Blueberry Lemon Easter Pie is a vibrant and flavorful dessert that perfectly balances sweet and tart flavors. The juicy blueberries paired with the zesty lemon filling create a refreshing combination, while the buttery crust offers a satisfying crunch. This pie is a beautiful and delicious way to celebrate spring, making it a perfect choice for your Easter dessert spread. Its fresh, fruity taste will leave everyone asking for a second slice!

Peach Almond Easter Pie

Peach Almond Easter Pie is a fragrant, fruity dessert that combines the juicy sweetness of fresh peaches with the nutty richness of almond paste. The filling is smooth and creamy, with a slight almond flavor that adds a sophisticated depth to the natural peach sweetness. The buttery pie crust adds a delicate crunch, and the whole almonds sprinkled on top give the pie an extra touch of texture. This pie is a wonderful way to celebrate the season, with its warm, comforting flavors and elegant appearance.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 3 cups fresh peaches, peeled and sliced (or frozen, thawed)
• ½ cup almond paste
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp almond extract
• 2 tbsp lemon juice
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)
• Whole almonds for topping

Directions:

1. Prepare the filling: In a bowl, mix the sliced peaches with sugar, cornstarch, almond extract, and lemon juice. In a separate small bowl, crumble the almond paste and add it to the peach mixture. Stir until everything is well combined.
2. Assemble the pie: Pour the peach and almond mixture into the pre-baked pie crust, spreading it out evenly. Roll out the second pie crust and place it over the top. Crimp the edges to seal and cut a few slits to allow steam to escape.
3. Egg wash and bake: Preheat the oven to 375°F (190°C). Whisk together the egg and milk to make an egg wash and brush it over the top crust. Top the pie with a few whole almonds for decoration. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil.
4. Cool and serve: Allow the pie to cool before serving to let the filling set.

Peach Almond Easter Pie is a beautifully fragrant dessert that combines the juicy sweetness of peaches with the richness of almonds. The almond paste enhances the natural flavor of the peaches, adding a sophisticated and nutty note that elevates the pie. The whole almonds on top add a crunchy contrast to the soft filling, while the buttery crust provides a lovely balance. This pie is a perfect addition to your Easter feast, offering a sweet, slightly nutty, and fresh flavor profile that will delight everyone at the table.

Apricot Honey Easter Pie

Apricot Honey Easter Pie is a fragrant and subtly sweet dessert that combines the delicate flavor of ripe apricots with the natural sweetness of honey. The tartness of the apricots is balanced by the floral notes of honey, creating a beautifully balanced filling that sits on a buttery, flaky pie crust. This pie is perfect for those who enjoy light and slightly tangy fruit desserts, with a touch of sweetness and an inviting aroma. It’s a wonderful way to celebrate the fresh flavors of spring and add a unique twist to your Easter dessert table.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups fresh apricots, pitted and sliced
• 1/4 cup honey
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

Directions:

1. Prepare the filling: In a medium bowl, combine the sliced apricots, honey, lemon juice, cornstarch, cinnamon, ginger, and salt. Toss gently to coat the apricots evenly. Let the mixture sit for about 10 minutes to allow the juices to combine.
2. Assemble the pie: Pour the apricot mixture into the pre-baked pie crust, spreading it out evenly. Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top to let steam escape.
3. Egg wash and bake: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash for a golden finish. Bake the pie for 40-45 minutes, or until the crust is golden and the filling is bubbling.
4. Cool and serve: Allow the pie to cool for at least an hour before slicing, to let the filling set.

Apricot Honey Easter Pie is a deliciously light and fragrant dessert that brings out the natural sweetness of apricots with the gentle sweetness of honey. The lemon juice and spices enhance the flavors, creating a perfect balance of tart and sweet. The buttery, flaky crust adds a satisfying texture, making this pie a delightful choice for those seeking a fresh, spring-inspired treat. Its subtle flavors and beautiful appearance will make it a memorable addition to your Easter spread.

Raspberry Almond Easter Pie

Raspberry Almond Easter Pie is a delightful combination of sweet, tart raspberries and nutty almond flavor, all nestled inside a flaky, buttery pie crust. The rich almond cream filling adds a silky texture that contrasts beautifully with the juicy, vibrant raspberries. This pie is both visually stunning and delicious, with a perfect balance of fruity brightness and nutty richness. It’s an ideal dessert for spring, and its elegant flavors make it perfect for an Easter gathering.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups fresh raspberries (or frozen, thawed)
• ½ cup almond paste
• ½ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp almond extract
• 2 tbsp heavy cream
• 1 large egg
• 2 tbsp sliced almonds (for topping)

Directions:

1. Prepare the almond filling: In a medium bowl, combine the almond paste, sugar, flour, almond extract, and heavy cream. Whisk until smooth and creamy. Add the egg and mix until fully combined.
2. Assemble the pie: Spread the almond filling evenly across the bottom of the pre-baked pie crust. Carefully arrange the raspberries on top of the almond filling, pressing them slightly into the filling.
3. Top with almonds: Sprinkle sliced almonds over the top of the pie for added texture and flavor.
4. Bake the pie: Preheat the oven to 350°F (175°C) and bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
5. Cool and serve: Let the pie cool completely before serving. This allows the almond filling to set properly and makes slicing easier.

Raspberry Almond Easter Pie is a show-stopping dessert that offers a perfect blend of tangy raspberries and rich almond filling. The creamy, nutty almond paste enhances the fruity tartness, while the buttery crust holds everything together perfectly. This pie is an elegant addition to any Easter celebration, offering both visual appeal and delicious flavors. It’s sure to impress your guests with its combination of textures and the sophisticated pairing of almond and raspberry.

Pineapple Coconut Easter Pie

Pineapple Coconut Easter Pie is a tropical-inspired dessert that’s sure to transport you to a sun-soaked paradise. This pie features a sweet and tangy pineapple filling with the tropical richness of shredded coconut, all nestled inside a buttery, flakey pie crust. The combination of pineapple and coconut offers a refreshing, slightly exotic flavor that’s light yet indulgent. This pie is a wonderful choice for an Easter dessert, adding a tropical flair to your holiday celebration.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups fresh pineapple, chopped into small pieces (or canned, drained)
• 1 cup sweetened shredded coconut
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 large eggs, beaten
• ½ cup heavy cream
• 1 tbsp butter, cubed

Directions:

1. Prepare the filling: In a medium saucepan, combine the chopped pineapple, coconut, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a gel-like consistency. Remove from heat.
2. Add the eggs and cream: Gradually stir in the beaten eggs and heavy cream. Return the saucepan to low heat and cook for another 2-3 minutes, stirring constantly, until the mixture is smooth and thick.
3. Assemble the pie: Pour the pineapple coconut mixture into the pre-baked pie crust. Dot the top with small cubes of butter.
4. Bake the pie: Preheat the oven to 350°F (175°C) and bake the pie for 30-35 minutes, or until the filling is set and golden brown on top.
5. Cool and serve: Let the pie cool completely before slicing. It can be served at room temperature or chilled.

Pineapple Coconut Easter Pie is a refreshing and tropical treat that brings a burst of flavor to your Easter table. The sweet, juicy pineapple is perfectly complemented by the rich coconut filling, while the buttery crust ties it all together. This pie is a light yet indulgent dessert, perfect for those looking for something different from the traditional Easter sweets. The tropical flavors will transport your taste buds to a sunny destination, making it a delightful end to your holiday meal.

Note: More recipes are coming soon!