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I recently picked up some Easter egg cookie cutters while browsing Michael’s and decided to make a playful spring dessert: Easter Egg Hand Pies. I had intended to bake cookies, but the egg cutters inspired a different idea. Using a single 9-inch refrigerated pie crust, a handful of milk chocolate chips, a touch of vegetable oil and plenty of colorful sprinkles, these hand pies came together quickly and were an instant favorite with my daughters and their friends.
These hand pies are simple to prepare and customizable for any taste. I like using Pillsbury refrigerated pie crusts for convenience, but any similar pre-made crust will work. The filling is just a small spoonful of milk chocolate chips placed in the center of each dough-cut egg. After sealing and baking, the tops are painted with melted chocolate and decorated with sprinkles or small candies to resemble festive Easter eggs.
The melted chocolate acts as an adhesive for the sprinkles, so they stay in place and give the finished pies a cheerful, colorful appearance. If you prefer, swap the milk chocolate for dark chocolate, white chocolate, or use tiny candies like Smarties, Skittles, or M&M’s to decorate the tops instead of sprinkles. This makes the recipe very flexible and great for kids to help with — they can paint each egg and choose their own decorations.
These hand pies bake quickly at a high temperature until the crust is golden and flaky. Because the filling is minimal and the dough is pre-made, the entire process — from cutting to decorating — is short, making this an ideal last-minute treat for Easter gatherings, school parties, or an afternoon activity with children under supervision.
If you enjoy trying different Easter recipes, consider pairing these hand pies with other seasonal treats from my collection, such as Easter Mini Eggs Brownies, Easter Egg Stuffed Brownies, or a variety of easy Easter desserts. They also complement simple no-bake options like Easter Puppy Chow Mix and bite-sized cookie nests made with coconut and Nutella.
Do you make any special sweets for Easter? These hand pies are an easy, kid-friendly addition to any holiday spread. They’re inexpensive to make, simple to adapt to dietary preferences, and fun to decorate.
Easter Egg Hand Pies
Ingredients
- 1 — 9-inch refrigerated pie crust
- 3/4 cup milk chocolate chips
- 1 tsp vegetable oil
- Sprinkles and/or small candies for garnish
Instructions
- Preheat the oven to 450°F (232°C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the refrigerated pie crust on a clean, floured surface. Use egg-shaped cookie cutters to cut out an even number of egg shapes from the dough.
- Place half of the cut eggs on the prepared baking sheet. Add about 1 to 2 teaspoons of milk chocolate chips to the centre of each of these egg-shaped pieces of dough.
- Top each filled egg with another egg-shaped piece of dough. Press the edges gently to seal. You can crimp the edges with a fork to ensure they stay closed while baking.
- Bake in the preheated oven for 8 to 9 minutes, or until the crust is golden brown. Remove from the oven and allow the hand pies to cool slightly on the baking sheet.
- While the hand pies cool, place the remaining chocolate chips and the vegetable oil in a microwave-safe bowl. Microwave on 50% power for 45 seconds, then stir. If needed, microwave an additional 15 seconds at 50% power, stir, and repeat until smooth.
- Brush a teaspoon of the melted chocolate over the top of each baked egg to create a “glue” for the decorations. Immediately sprinkle with sprinkles or press a few small candies onto the chocolate before it sets. Repeat for all hand pies.
- Allow the chocolate to set before serving. Store any leftovers in an airtight container for up to two days.
Equipment
- Mixing bowl (for melting chocolate)
- Baking sheet
- Easter egg cookie cutters
Nutrition
The nutrition information is an estimate calculated by an online tool and should not replace advice from a professional nutritionist.
Did you make this recipe?
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