This Easter Sugar Cookie Pie, made with refrigerated cookie dough and pastel colored chocolate candy, is a great, easy, sweet treat.
Welcome to the final day of #EasterWeek! I’ve teamed up with some of my great food blogging friends to celebrate Easter and my 5 year blogging anniversary with all kinds of delicious recipes. From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch. Read on below to find out more!
After five years, it’s been fairly established that I hate baking, right? Not only that, but when I do make desserts we end up not eating much of them, anyway. Not this Easter Sugar Cookie Pie, though. We love it! It couldn’t be easier to make, Amanda gets to help put the candies in the pie, and start to finish it only takes about 1/2 hour. We make it for other occasions, too, just changing the color of the candies. Plus, Amanda wants to make one that’s like a pizza soon, and I think she wants me to share it here when we do make it.
Easter Sugar Cookie Pie
Read on after the recipe to see the other great recipes shared today!
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Easter Sugar Cookie Pie #EasterWeek
- 16.5 ounces refrigerated sugar cookie dough (1 tube)
- 1/2 cup flour
- 1/2 cup pastel colors chocolate candies
- 2 ounces pastel colored icing
- Preheat the oven to 350F.
- Knead together the sugar cookie dough and the flour until the flour is fully incorporated. Press the dough out evenly into an ungreased pie pan. Top with the candies, pressing them into the dough.
- Bake for approximately 20-22 minutes; cool on a wire rack completely before frosting.
Today’s Deliciously Perfect Recipes for Easter:
Deviled Easter Eggs from Forking Up
Amaretto Cream Cake from Making Miracles
Sweet Potato Braided Bread from Farm Fresh Feasts