Quick & Easy Easter Cream Pie Recipe (5 Ingredients, 20 Minutes) by Veronica Bartles
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I love surprising my family with fun treats for each season, but I don't always have a lot of time to spend making elaborate desserts. Who does? This surprisingly healthier Easter pie recipe takes just a few minutes to assemble. The easy easter cream pie looks adorable on your Easter table, too!
The Easter pie recipe is made with your favorite pie crust. Bake it first before preparing the filling. The creamy filling is made with Greek yogurt (check out the health benefits of Greek yogurt) and lime gelatin or pistachio pudding. Spread the green filling into the baked pie crust and then arrange the tinted coconut around the edges and in the center of the pie. Top the Easter pie with jelly beans. Be sure to allow time for the pie to chill in the fridge.
Variation: For a no-bake recipe, use a premade graham cracker pie crust.
To tint the shredded coconut green, put it into a bowl or plastic zipper bag and add a few drops of green food coloring. Stir or squish around until all the coconut turns green.
Serve this easy pie for dessert with your other favorite Easter treats.
Cuisine: American
Prep Time: 10 minutes plus time to chill
Cook Time: 10 minutes
Total Time: 20 minutes plus time to chill
Servings: 8
Ingredients
- 1 pie crust (try this easy pie crust recipe)
- 1/2 cup flaked coconut, tinted green with 2 - 3 drops food coloring
- 2 cups non-fat plain Greek yogurt
- 3.5 ounces (1 box) lime gelatin or pistachio pudding
- jelly beans
Here’s how to make it:
- Bake pie crust for 10 to 12 minutes at 400 degrees F, or until lightly golden brown. Sprinkle half of the coconut into the baked crust.
- In a medium-sized bowl, stir together the yogurt and lime gelatin mix or pistachio pudding mix. Pour into crust and spread evenly.
- Arrange coconut around the edge of the crust.
- Create a "nest" in the center of the pie and fill with jellybean "eggs." Chill for 4 to 6 hours, until set. Serve. Store the pie covered in the fridge.
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