Easter Egg Hunt Pie Recipes

Steps:

• In a large mixer bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
• Add water and pudding mix; on low speed, beat until smooth.
• Gently stir in whipped topping.
• Spoon 1/2 of filling into pie crust; top with chocolate eggs.
• Top with remaining filling.
• Chill 3 hours.
• Garnish as desired.
• Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until toasted, 6 to 8 minutes. Let cool, then finely grind in a food processor. (Leave the oven on.)
• In a large bowl, whip the butter with a mixer on medium speed until smooth. Add the sugar and cream together until thoroughly combined. Add 1 egg and the egg yolk and mix until blended, scraping down the sides of the bowl occasionally. Fold in 1/2 cup ground almonds, the flour, almond extract, vanilla extract and orange liqueur with a rubber spatula. Stir the rabbit figurine into the filling, if using.
• Unfold the puff pastry on a floured surface and roll out slightly. Cut 1 piece into an 11-inch circle and the other piece into a 12-inch circle. Place the 11-inch round on a baking sheet lined with parchment paper. Beat the remaining egg with 1 tablespoon cold water. Brush the edge of the pastry with the egg wash. Spread the almond filling in an even layer in the center, leaving a 1 1/2-inch border. Gently lift the 12-inch round and place it over the filling so the edges match up. Press down on all the edges so the egg wash acts as a glue to stick the pastry together. Crimp the edges with a fork to seal. Brush with any remaining egg wash. Place the cake in the refrigerator to firm up slightly, about 15 minutes.
• Bake the cake until the pastry is golden brown and puffs up slightly, about 35 minutes. (Tent with foil if the cake is browning too quickly.) Let cool before serving; the cake will shrink as it cools.

Steps:

• Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
• Preheat the oven to 375 degrees F.
• Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
• Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.