Easter Egg Pie can be a fun and colourful addition to your holiday dessert options.  This gluten free dessert recipe incorporates my favourite Easter treat in the filling…Cadbury Creme eggs!

Be creative with your finishing touches.  One option is to make the meringue into little nests to hold mini chocolate eggs.

Another option is to use the meringue in the traditional fashion and then place colourful mini coloured eggs around the edge of the pie after baking for pops of colour.

However you choose to garnish Easter Egg Pie it is sure to be at hit at your holiday gathering!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Easter Egg Pie was to open up one of my favourite treats!  I put 4 Cadbury Creme eggs on a cutting board.

Then I chopped them up into coarse pieces and set them aside until needed.

Next I prepared the pie filling by whisking together some almond milk, eggs yolks, corn starch and granulated sugar in a large microwave safe measuring cup.

I used the microwave on high power for 4 – 6 minutes, stirring every two minutes, until the filling was bubbling and becoming thick.

After removing the pie filling from the microwave I dumped in the Creme egg pieces I had prepared earlier.

Then I used a wire whisk to stir them into the pie filling as they melted.

I let the pie filling cool for 5 minutes, giving it a stir once.

You could make your own graham crust or regular pastry crust but I chose to use a prepared crust.  This brand works quite well and we all enjoy it.

I scraped all the pie filling mixture into the prepared gluten free graham crust.

Then I beat some egg whites until soft peaks formed.  I added a bit of granulated sugar and continued beating for another two minutes until stiff peaks formed.

The first time I made this pie I used the meringue to create little “nests” around the edges of the pie.

Then I baked the pie in a preheated 400F oven to cook the meringue until it was lightly browned.

Once I removed the pie from the oven I put a little chocolate Easter egg into each nest.

Another time I chose to change it up a bit and used the meringue in the traditional manner.

I decorated the edges with some mini eggs for pops of colour.

Enjoy every bit of this creamy, festive dessert that is appealing to both the eye and your palate.

Easter Egg Pie is a creative way to incorporate Cadbury Creme eggs into your Easter dinner.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Easter Egg Pie:

• 9″ gluten free graham pie shell
• 4 Cadbury Creme eggs
• 2 1/2 cups almond milk
• 1 cup granulated sugar (divided)
• 3 eggs, large (separated)
• 5 tbsp corn starch
  Optional:
• Mini eggs for garnish (chocolate or coloured)

How to Make Easter Egg Pie:

1. Preheat oven to 400F.
2. Chop the Cadbury Creme eggs into small pieces.
3. Prepare filling by whisking together the almond milk, 3/4 cup of the granulated sugar, 3 egg yolks and the corn starch in a microwave safe bowl.
4. Place bowl in microwave on Power Level High for 4 -6 minutes or until the filling begins to bubble and thicken. Stir two times during heating.
5. Remove from microwave and whisk in the pieces of Cadbury Creme egg that were prepared earlier.
6. Allow to cool for 5 minutes, stirring once.
7. While filling is cooling prepare the meringue by beating the egg whites with an electric hand mixer until soft peaks form.
8. Beat in 1/4 cup of granulated sugar and then continue beating for 2 minutes.
9. Pour the pie filling into the prepared graham crust.
10. Now you could top the hot filling with a traditional meringue topping or make meringue nests as pictured. Use your imagination.
11. Bake in the preheated 400F oven for about 3 – 5 minutes or until meringue is turning golden brown.
12. Garnish with eggs in meringue nests or around edges of traditional meringue topping.
13. Allow to cool before serving so it can set. For quicker setting you can refrigerate.
14. Slice and enjoy!