Easter Sugar Cookie Delight

This Easter Sugar Cookie Pie has become our favorite holiday treat when I need something festive but don't have hours to spend in the kitchen. The combination of soft sugar cookie base studded with pastel candies creates a dessert that's as pretty as it is delicious.

I first made this for my nieces during an Easter egg painting party, and it's now requested at every family gathering from March through May. The colorful presentation always brings smiles to the table.

Ingredients

• Refrigerated sugar cookie dough: Provides the perfect base with minimal effort while still delivering that homemade taste
• Flour: Helps create the ideal texture when mixed with the dough making it easier to spread in the pie pan
• Pastel colored chocolate candies: Add festive pops of color and crunchy texture throughout the pie
• Pastel colored icing: Creates beautiful decorative finishing touches that enhance the spring theme

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F to ensure it reaches the proper temperature before baking. This consistent heat helps the cookie pie bake evenly throughout, creating that perfect golden edge while keeping the center properly baked.

Prepare the Dough:

Take the refrigerated cookie dough and add the flour, kneading thoroughly until completely combined. The flour helps stabilize the dough and creates a sturdier texture that works perfectly as a pie base. Make sure to work the flour in completely so there are no dry spots or streaks remaining.

Form the Pie Base:

Press the dough evenly into an ungreased pie pan, working from the center outward. Take your time to create an even layer across the bottom and up the sides for a consistent thickness. No need to grease the pan as the dough contains enough fat to prevent sticking.

Add Candies:

Sprinkle the pastel chocolate candies across the top of the dough, gently pressing them in so they stay in place but remain visible. Distribute them evenly for a balanced look and taste in every slice.

Bake to Perfection:

Place the pie in the preheated oven and bake for 20-22 minutes until the edges are golden brown and the center is set but still slightly soft. The cookie will continue cooking slightly as it cools, so be careful not to overbake.

Cool Completely:

Allow the cookie pie to cool completely on a wire rack before decorating. This cooling period is crucial as it allows the structure to set properly and prevents the icing from melting when applied.

Decorate with Icing:

Once completely cooled, use the pastel colored icing to create decorative patterns across the top. Simple swirls, dots, or zigzags work beautifully to enhance the spring theme.

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My favorite part about this recipe is how the chocolate candies develop a slight crackle on top while remaining soft inside after baking. It reminds me of the sugar cookies my grandmother would make, but with a modern colorful twist that my own children love.

Storage Tips

This Easter Sugar Cookie Pie stays fresh for up to 3 days when stored in an airtight container at room temperature. If you want to extend its life, you can refrigerate it for up to a week, though the texture becomes slightly firmer when chilled. For best results, bring refrigerated slices to room temperature before serving. I find that covering it loosely with foil rather than plastic wrap helps maintain the decorative icing better.

Holiday Variations

While perfect for Easter with its pastel colors, this versatile cookie pie can be adapted for any holiday throughout the year. Use red and green candies for Christmas, orange and brown for Thanksgiving, or red and pink for Valentine's Day. You can also swap the sugar cookie dough for chocolate chip or peanut butter cookie dough to create different flavor profiles. My Halloween version with orange and black candies always disappears first at autumn gatherings.

Serving Suggestions

Elevate this simple dessert by serving warm slices with a scoop of quality vanilla ice cream on top. The contrast between the warm cookie and cold ice cream creates a delightful temperature play. For special occasions, consider adding a drizzle of caramel sauce or a sprinkle of edible glitter before serving. I often cut this into smaller slices and serve alongside fresh strawberries for spring brunches to balance the sweetness with fresh fruit.

Common Queries

→ Can I use homemade cookie dough instead of refrigerated?

Yes, you can substitute homemade sugar cookie dough for refrigerated dough. Ensure the texture is similar for even baking.

→ Can I use different candies instead of pastel chocolate?

Absolutely! Feel free to use any colored or flavored candies that suit your taste or the occasion.

→ How do I store the finished sugar cookie pie?

You can store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

→ Can I freeze the sugar cookie pie?

Yes, wrap it tightly in plastic wrap and store in a freezer-safe container for up to a month. Thaw before serving.

→ What can I use instead of icing for topping?

Consider using whipped cream, melted chocolate, or powdered sugar as alternative toppings.