40+ Must-Try Easter Pioneer Woman Recipes for Every Occasion

Easter is the perfect time to gather with family and friends, celebrate spring’s arrival, and enjoy delicious home-cooked meals.

For those who love comforting, hearty dishes that capture the essence of traditional, rustic cooking, Pioneer Woman recipes are a wonderful choice.

Ree Drummond, the beloved Pioneer Woman, has created a wide variety of recipes that are perfect for Easter celebrations, from savory sides to indulgent desserts.

Whether you’re hosting a festive brunch or a full Easter dinner, these dishes are sure to impress your guests with their flavors, simplicity, and warmth.

In this blog post, we’ve rounded up over 40 of the best Easter recipes inspired by the Pioneer Woman’s classic style.

From buttery rolls to succulent roasts, and sweet treats that will satisfy any dessert lover, you’ll find plenty of recipes to choose from to make your Easter meal a memorable one.

So, roll up your sleeves, gather your ingredients, and get ready to bring a touch of Pioneer Woman magic to your Easter table.

40+ Must-Try Easter Pioneer Woman Recipes for Every Occasion

With these 40+ Easter Pioneer Woman recipes, you have everything you need to create a delicious and unforgettable holiday spread.

Whether you’re cooking for a large family gathering or a more intimate Easter celebration, there’s something here for every taste and occasion.

The Pioneer Woman’s recipes are all about comfort, warmth, and wholesome ingredients—perfect for bringing loved ones together around the table.

So, go ahead and try out some of these mouthwatering dishes to make your Easter feast truly special!

Easter Glazed Honey Ham

Easter just isn’t complete without a stunning glazed ham centerpiece. This recipe elevates the traditional ham with a sweet and tangy honey glaze, perfectly caramelized to create a mouthwatering crust. Paired with fresh herbs and a hint of citrus, this dish is both easy to prepare and visually impressive. It’s perfect for serving a crowd and will have everyone coming back for seconds.

Ingredients

• 1 fully cooked bone-in ham (8-10 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 2 tbsp Dijon mustard
• 1/4 tsp ground cloves
• Juice of 1 orange
• Zest of 1 orange
• Fresh rosemary and thyme for garnish

Instructions

1. Preheat your oven to 325°F (165°C).
2. Place the ham in a large roasting pan, cut side down.
3. In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, ground cloves, orange juice, and zest. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
4. Brush the glaze generously over the ham, ensuring it seeps into the scored cuts.
5. Cover with foil and bake for 1.5 hours, basting with the glaze every 30 minutes.
6. Remove the foil, increase the oven temperature to 375°F (190°C), and bake for another 15-20 minutes to caramelize the glaze.
7. Let the ham rest for 10 minutes before garnishing with fresh herbs and slicing.

This Easter Glazed Honey Ham will fill your home with delightful aromas and serve as the perfect centerpiece for your Easter table. It’s a recipe that looks sophisticated but is simple enough to make, even for a large gathering. The sweet glaze and savory ham combination make it a timeless holiday favorite.

Cheesy Scalloped Potatoes

Rich, creamy, and incredibly satisfying, cheesy scalloped potatoes are the ultimate Easter side dish. Layers of tender potatoes drenched in a decadent cheese sauce make this dish irresistible. This Pioneer Woman-inspired recipe brings comfort food to your holiday table and pairs perfectly with any main course.

Ingredients

• 6 medium russet potatoes, peeled and thinly sliced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Melt butter in a saucepan over medium heat. Add flour and whisk continuously to make a roux. Cook for 1-2 minutes.
3. Gradually add milk and cream, whisking until smooth and slightly thickened. Stir in cheddar and Parmesan cheeses until melted. Season with garlic powder, salt, and pepper.
4. Layer half of the sliced potatoes in the prepared baking dish. Pour half the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
5. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden and bubbling.
6. Sprinkle with fresh parsley before serving.

These cheesy scalloped potatoes are everything you need in a comforting side dish. Perfectly creamy with just the right amount of cheese, they are bound to become a family favorite. Prepare this dish ahead of time and enjoy the ease and joy it brings to your Easter feast.

Lemon Blueberry Bundt Cake

Easter desserts should be as bright and cheerful as the season itself, and this Lemon Blueberry Bundt Cake hits all the right notes. Bursting with fresh citrus and juicy blueberries, this cake is as refreshing as it is indulgent. The drizzle of tangy lemon glaze makes every bite a sweet celebration.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup buttermilk
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 1/2 cups fresh blueberries

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan generously.
2. In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in buttermilk, lemon juice, and zest. Gradually add the dry ingredients, mixing just until combined. Fold in blueberries.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
6. For the glaze, whisk together powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.

This Lemon Blueberry Bundt Cake is the ultimate Easter treat, combining zesty lemon and sweet blueberries for a dessert that’s as beautiful as it is delicious. It’s the perfect way to end your Easter meal on a high note, leaving guests delighted and impressed.

Springtime Chicken Salad

This fresh and flavorful Springtime Chicken Salad is a delightful combination of tender chicken, crisp vegetables, and a creamy, tangy dressing. It’s the perfect dish to serve on Easter, whether as a side or a light main course. The addition of fresh herbs and a zesty vinaigrette brings a burst of springtime freshness to the plate, making it an ideal dish to welcome the season.

Ingredients

• 4 cups cooked chicken, shredded
• 1/2 cup celery, finely chopped
• 1/2 cup red grapes, halved
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced almonds (optional)
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine shredded chicken, celery, grapes, red onion, and parsley.
2. In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss until evenly coated.
4. If desired, sprinkle sliced almonds on top for a crunchy texture.
5. Serve immediately or refrigerate for an hour to allow the flavors to meld.

This Springtime Chicken Salad is a light and refreshing dish that brings the flavors of the season to your table. The tangy dressing and crisp vegetables pair beautifully with tender chicken, making it a great option for Easter brunch or as a side to complement your main dish. It’s an easy, no-fuss recipe that can be made ahead, giving you more time to enjoy the celebration.

Asparagus and Prosciutto Tart

This Asparagus and Prosciutto Tart is an elegant and savory dish that’s perfect for Easter. The buttery, flaky crust is filled with a creamy mixture of eggs, cream, and cheese, and topped with tender asparagus spears and salty prosciutto. It’s a beautiful and delicious addition to your holiday spread that combines savory flavors with a delicate texture.

Ingredients

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 4 slices prosciutto, torn into pieces
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup shredded Gruyère cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet onto a lightly floured surface and fit it into a tart pan. Prick the bottom with a fork to prevent bubbling.
3. Blanch the asparagus in boiling water for 2 minutes, then immediately transfer to ice water. Cut into 2-inch pieces.
4. In a bowl, whisk together eggs, heavy cream, Gruyère cheese, olive oil, salt, and pepper.
5. Arrange the asparagus and prosciutto pieces evenly over the puff pastry. Pour the egg mixture over the top.
6. Bake for 25-30 minutes, or until the tart is golden and the egg mixture is set.
7. Let cool for a few minutes before slicing and serving.

The Asparagus and Prosciutto Tart is an elegant dish that looks as stunning as it tastes. The creamy filling, paired with the slight saltiness of the prosciutto and the earthiness of the asparagus, creates a perfect balance of flavors. This tart is sure to impress your guests and is a wonderful way to celebrate the flavors of spring.

Carrot Cake with Cream Cheese Frosting

A classic Easter dessert, this Carrot Cake with Cream Cheese Frosting is moist, flavorful, and incredibly delicious. With the natural sweetness of carrots, warm spices like cinnamon and nutmeg, and a rich cream cheese frosting, it’s a dessert that everyone will love. This recipe is perfect for any Easter gathering, whether served as a grand finale or as a mid-day snack.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat sugar, eggs, and oil until smooth. Gradually add the dry ingredients and mix until combined. Fold in grated carrots, pineapple, and walnuts.
4. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, continuing to beat until fluffy.
6. Frost the cooled cake and refrigerate for an hour before serving.

This Carrot Cake with Cream Cheese Frosting is a must-have Easter dessert. The moist, spiced cake combined with the tangy, creamy frosting creates a perfect balance of sweetness and richness. Whether you’re serving it as the grand finale or enjoying a slice throughout the day, this cake is sure to be a crowd-pleaser.

Herb Roasted Leg of Lamb

A classic Easter dish, Herb Roasted Leg of Lamb is tender, juicy, and packed with flavor. The lamb is coated in a fragrant blend of fresh herbs, garlic, and olive oil, creating a beautiful crust as it roasts. Paired with roasted vegetables or served as the main attraction at your holiday table, this dish is sure to impress your guests and become a seasonal favorite.

Ingredients

• 1 (5-6 lb) bone-in leg of lamb
• 4 cloves garlic, minced
• 3 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper to make a paste.
3. Rub the herb mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and pour white wine and chicken broth around the lamb.
5. Roast for 15 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting for 1.5 to 2 hours, or until the lamb reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
6. Let the lamb rest for 15 minutes before carving. Serve with pan juices and your favorite side dishes.

This Herb Roasted Leg of Lamb will be the star of your Easter table, offering a deliciously juicy and tender bite in every piece. The combination of fresh herbs and the roasting process locks in all the natural flavors of the lamb, while the pan juices make for an excellent, flavorful gravy. It’s a sophisticated dish that’s surprisingly easy to prepare.

Strawberry Spinach Salad with Poppy Seed Dressing

This light and refreshing Strawberry Spinach Salad with Poppy Seed Dressing is perfect for an Easter brunch or as a side to your Easter dinner. The combination of sweet strawberries, crisp spinach, and tangy poppy seed dressing offers a balance of flavors and textures. With a touch of crunch from candied pecans and the subtle sweetness from the dressing, this salad brings a burst of springtime to your table.

Ingredients

• 6 cups fresh baby spinach, washed and dried
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup candied pecans
• 1/4 cup red onion, thinly sliced
• 1/2 cup olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp poppy seeds
• Salt and pepper to taste

Instructions

1. In a large salad bowl, combine spinach, sliced strawberries, red onion, and candied pecans.
2. In a separate small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until smooth.
3. Drizzle the dressing over the salad just before serving, tossing gently to coat the ingredients evenly.

This Strawberry Spinach Salad is a perfect addition to your Easter spread, offering a fresh, vibrant dish that complements rich main courses. The sweet and tangy poppy seed dressing ties the flavors together, making each bite refreshing and satisfying. It’s a versatile salad that works as a side or even as a light, healthy main course for a smaller gathering.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, and this recipe brings them to life with a soft, sweet, and aromatic texture. These buns are made with a lightly spiced dough, studded with currants or raisins, and topped with a simple icing cross. Perfect for breakfast or dessert, they’re a comforting and festive addition to your Easter celebrations.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp active dry yeast
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup butter, cubed
• 2 large eggs
• 1 cup currants or raisins
• 1 tsp vanilla extract
• 1 egg yolk (for egg wash)

For the Cross Icing:

• 1/2 cup powdered sugar
• 1 tsp milk
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, combine flour, sugar, yeast, cinnamon, nutmeg, and salt.
2. In a saucepan, heat the milk, water, and butter over low heat until the butter melts. Remove from heat and let cool to lukewarm.
3. Add the milk mixture to the dry ingredients, followed by the eggs and vanilla extract. Stir until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. Add currants or raisins and knead until incorporated.
5. Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into 12 equal portions. Shape each portion into a bun and place on a greased baking sheet.
7. Preheat the oven to 375°F (190°C).
8. Brush the buns with an egg wash (egg yolk mixed with a little water) and bake for 15-20 minutes, or until golden brown.
9. For the icing, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the buns in a cross pattern.
10. Let cool before serving.

These Hot Cross Buns are a classic Easter delight, with their soft, fluffy texture and sweet, spiced flavor. The icing cross adds a festive touch, making these buns as beautiful as they are delicious. Whether you enjoy them for breakfast with a cup of tea or as a sweet treat during your holiday meal, they’ll be a hit with family and friends.

Baked Ham with Brown Sugar and Pineapple Glaze

This Baked Ham with Brown Sugar and Pineapple Glaze is the epitome of comfort and elegance for an Easter feast. The ham is slow-roasted until it’s tender and juicy, then topped with a sweet and tangy glaze made of brown sugar, pineapple, and mustard. The caramelized glaze adds a beautiful golden color and rich flavor, making it a crowd-pleasing main course for any holiday celebration.

Ingredients

• 1 (8-10 lb) bone-in ham
• 1 cup brown sugar
• 1 cup pineapple juice
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 cup canned pineapple chunks, drained
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 325°F (165°C).
2. Place the ham in a roasting pan and score the surface with a sharp knife in a diamond pattern.
3. In a saucepan, combine brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, cloves, and cinnamon. Bring to a boil, stirring frequently, then reduce to a simmer for 10-15 minutes, until the glaze thickens.
4. Brush the ham with the glaze, making sure to coat it evenly.
5. Roast the ham, basting with more glaze every 30 minutes, for 2.5-3 hours, or until the ham reaches an internal temperature of 140°F (60°C).
6. Let the ham rest for 15 minutes before carving. Serve with any remaining glaze.

This Baked Ham with Brown Sugar and Pineapple Glaze is a festive and flavorful centerpiece for your Easter table. The combination of sweetness from the pineapple and brown sugar, paired with the subtle heat from the Dijon mustard, creates a perfectly balanced glaze. The ham turns out tender and juicy, making it a show-stopping dish that will leave your guests asking for seconds.

Deviled Eggs with Bacon and Chive

Deviled eggs are a classic appetizer for Easter, and this version takes it to the next level with crispy bacon and fresh chives. The creamy yolk filling is seasoned with a touch of mustard and mayo, and topped with crumbled bacon and finely chopped chives for extra flavor. These bite-sized treats are perfect for serving at your Easter brunch or as a savory snack before the main meal.

Ingredients

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• 2 tbsp fresh chives, chopped

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes.
2. Remove the eggs from the pot and transfer to an ice bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Top each deviled egg with crumbled bacon and chopped chives.
6. Chill for 30 minutes before serving.

These Deviled Eggs with Bacon and Chive bring a savory, indulgent twist to a traditional Easter appetizer. The smoky bacon adds depth, while the chives provide a burst of freshness, making each bite a flavorful combination. These are a great make-ahead option for your holiday spread, and they’re sure to be a crowd favorite at your Easter gathering.

Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake is a zesty and moist dessert that’s perfect for Easter. With its fragrant lemon flavor and delicate texture, this cake is a refreshing end to your holiday meal. The addition of poppy seeds gives it a nice crunch, and the lemon glaze adds a sweet and tangy finish that makes each slice irresistible.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp poppy seeds

For the Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined. Stir in lemon zest, lemon juice, and poppy seeds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
8. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

Lemon Poppy Seed Pound Cake is a bright and citrusy dessert that perfectly captures the essence of spring. The cake is moist and tender, with the crunch of poppy seeds adding an enjoyable texture. The sweet and tangy lemon glaze enhances the cake’s flavor, making it an ideal dessert for Easter. Its vibrant color and fresh taste are sure to impress your guests.

Roasted Carrots with Honey and Thyme

These Roasted Carrots with Honey and Thyme are a simple yet elegant side dish perfect for Easter. The natural sweetness of the carrots is enhanced by the richness of honey, while the fresh thyme adds a fragrant, earthy note. Roasting the carrots brings out their natural sugars, making them beautifully caramelized and tender, creating a side that pairs perfectly with any main course.

Ingredients

• 2 lbs baby carrots, peeled and trimmed
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the carrots on a baking sheet in a single layer.
3. Drizzle with olive oil and honey, then sprinkle with salt, pepper, and fresh thyme. Toss to coat evenly.
4. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized.
5. Serve warm, garnished with additional thyme if desired.

Roasted Carrots with Honey and Thyme are a simple, wholesome, and flavorful side dish that perfectly complements the richness of Easter ham or lamb. The honey glaze brings out the natural sweetness of the carrots, while the fresh thyme adds a lovely herbal note. This dish is easy to prepare and will brighten up any holiday meal with its vibrant colors and delightful flavors.

Creamy Asparagus Casserole

Creamy Asparagus Casserole is a rich and comforting dish that’s ideal for an Easter brunch or dinner. This casserole combines fresh asparagus with a creamy, cheesy sauce, then bakes to golden perfection. Topped with crispy breadcrumbs, it’s the perfect balance of creamy, savory, and crunchy textures, making it a standout side for your holiday meal.

Ingredients

• 2 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup breadcrumbs (panko or regular)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Blanch the asparagus by placing it in boiling water for 2-3 minutes, then transfer it immediately to an ice bath to stop the cooking process. Drain well.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
4. Add the heavy cream, cheddar cheese, Parmesan cheese, salt, pepper, and paprika. Stir until the cheese has melted and the sauce is smooth.
5. Stir the blanched asparagus into the sauce, then pour the mixture into the prepared casserole dish.
6. Top with breadcrumbs and bake for 20-25 minutes, until the top is golden and the casserole is bubbly.
7. Let it cool for a few minutes before serving.

This Creamy Asparagus Casserole is an indulgent and satisfying side dish that brings a creamy, cheesy element to your Easter spread. The fresh asparagus provides a lovely crunch, while the rich, cheesy sauce envelops each bite in comfort. Topped with crispy breadcrumbs, it offers a beautiful contrast in texture. It’s a great way to showcase spring vegetables while adding a bit of decadence to your meal.

Coconut Cream Pie

Coconut Cream Pie is a classic dessert that combines a flaky pie crust, a luscious coconut custard filling, and a fluffy whipped topping. It’s a sweet, creamy treat that’s perfect for Easter celebrations. The coconut flavor shines through in both the filling and the topping, creating a decadent and tropical dessert that will satisfy any sweet tooth.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 1 (14 oz) can coconut milk
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks, beaten
• 1 1/2 cups shredded sweetened coconut
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch pie pan. Bake for 8-10 minutes, then let cool.
3. For the filling, combine coconut milk, whole milk, sugar, cornstarch, and salt in a saucepan over medium heat. Stir constantly until the mixture thickens and begins to boil.
4. Gradually pour a small amount of the hot milk mixture into the beaten egg yolks, whisking constantly to temper the eggs. Slowly whisk the egg mixture back into the saucepan.
5. Continue to cook, whisking constantly, for another 2-3 minutes, until thickened.
6. Remove from heat and stir in shredded coconut, butter, and vanilla extract.
7. Pour the filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or overnight.
8. For the topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie before serving.

This Coconut Cream Pie is a decadent and refreshing dessert that’s perfect for Easter. The creamy coconut filling is complemented by a buttery graham cracker crust, and the whipped cream topping adds a light, airy finish. Each bite is a tropical indulgence that will transport your guests to a sunny paradise. It’s an elegant, yet easy-to-make dessert that will surely be the highlight of your Easter meal.

Note: More recipes are coming soon!