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Mini Eggs Cookie Pie

A delicious cookie pie bursting with the colorful crunch of Mini Eggs, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 200 g unsalted butter, softened (3/4 cup + 1 tbsp)
  • 100 g granulated sugar (1/2 cup)
  • 150 g light brown sugar (3/4 cup, packed)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 320 g plain flour (2 1/2 cups all-purpose flour)
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1 tsp salt
  • 150 g chocolate chips (3/4 cup + 15g (1 tbsp) for the top)
  • 100 g mini eggs (about 2/3 cup for the middle)
  • 50 g mini eggs (about 1/3 cup for the top and edges)
For the Icing
  • 30 g unsalted butter, softened (2 tbsp)
  • 1/2 tsp vanilla extract
  • 60 g icing sugar (1/2 cup, sifted)
  • 1-2 tsp milk (if needed)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) pie tin or line it with parchment.
Making the Cookie Base
  1. In a large bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until pale and fluffy — about 2–3 minutes.
  2. Beat in the large egg and vanilla extract until just combined.
  3. Sift together plain flour, bicarbonate of soda, and salt. Fold the dry ingredients into the butter mixture until a soft cookie dough forms.
  4. Gently fold in chocolate chips and mini eggs.
  5. Press about two-thirds of the dough evenly into the prepared pie tin and reserve the rest for the top and edges.
  6. Scatter the remaining 15 g (1 tbsp) chocolate chips over the base and tuck a few extra mini eggs into the center.
Baking
  1. Bake for 20–25 minutes, or until the edges are golden and the center is set.
  2. Halfway through baking, press the reserved mini eggs gently into the surface.
Cooling and Icing
  1. Cool the pie in its tin on a wire rack until completely cool.
  2. Beat softened unsalted butter with vanilla extract. Add sifted icing sugar and mix to a thick consistency, adjusting with milk if needed.
  3. Spread the icing over the cooled pie and sprinkle with remaining mini eggs and chocolate chips.
  4. Let the icing set for 10–15 minutes before slicing.

Notes

For softer edges, slightly underbake the pie by 2–3 minutes. Chill for 15 minutes before cutting for cleaner slices.