Hippity Hoppity - Easter's on it's way!
And what to do with all those Chocolate bunnies come Monday?
Make Easter Bunny Pie of course!
If I remember correctly, this recipe was 'discoverd' by my sister-in-law on the back of the Carrot Patch Pete Easter Bunny left in her basket one year - by the Easter Bunny himself of course! And this pie is so yummy, it's become an Easter tradition around here. In fact, we usually don't wait for the bunnies to appear in the baskets to make it and just grab a bunny or two at the grocery store instead so we can enjoy this pie on Easter Sunday!
Easter Bunny Pie
1 6 oz. milk chocolate bunny
18 large marshmallows, cut in half
1/4 C milk
16 oz. unsweetened whipping cream
1 graham cracker pie crust
Set aside left ear for garnish (If you can . . . Snacks was 'helping' in the kitchen so that poor ear didn't have a chance).
|'This is for me, right mom?"|
Break remaining bunny into small pieces. Melt bunny and marshmallows together. Add milk and stir until smooth. Let cool completely. Meanwhile, whip cream until stiff peaks form. Fold into cooled chocolate mixture. Spoon into crust and chill until firm (usually 2-3 hours). Garnish with chocolate shavings from the ear.
Now if you look closely, you can tell that I've made at least one change to this recipe - I used a flaky pastry crust rather than a graham cracker crust. Mostly because I didn't have any graham crackers handy yesterday, but also because I wanted to see if the pastry crusts that I had in the freezer from my strawberry icebox pie a few weeks back really held up when you thawed then later.
It worked beautifully! And I promised to share the recipe if I decided it was a keeper, and I think it is, so here you go!
5 C flour
2 C shortening
1 Tablespoon brown sugar
1 Tablespoon vinegar
1/4 teaspoon baking powder
1 egg, beaten
1 1/2 teaspoons salt
Sift dry ingredients together. Cut shortening into dry ingredients until mixture is the consistency of course meal. Combine vinegar and egg and add enough water to make 1 Cup of liquid. Add liquid to dry ingredients and mix until dough forms a ball. Divide dough and pat out with hands into desired shape on waxed paper. Smooth with rolling pin. For a baked shell, prick with fork and cook at 450 degrees for 12-15 minutes. Dough will keep several months in freezer tightly wrapped. Yields 5or 6 9" crusts.
I made a couple of other changes as well. I used a mixture of dark and milk chocolate bunnies because I wanted to amp up the chocolate taste and I prefer dark chocolate. I also added a teaspoon of Mexican vanilla to my filling as well - just 'cause. It's what I do!