Easter Hunt Pie Recipes

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

Steps:

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

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
• Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed of eletric mixer until fluffy. Gradually beat in sweetened condensed milk. Add water and pudding mix. Beat on low speed until smooth.2. Fold whipped topping into cream cheese mixture. Spread half of cream cheese mixture in crust. Arrange chocolate eggs on top. Spread remaining cream cheese mixture over eggs. Refrigerate at least 3 hours or until set.3. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Steps:

• For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
• For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
• Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
• Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

Steps:

• 1. Blend softened cream cheese with sugar with beater til smooth. Mix in fruit cocktail. Fold in whipped topping.
• 2. In crust pour half of mix and spread evenly. Take quarter cup or less of mini jelly beans Or any small easter candies (the hunt part of the pie) and place on top. Pour rest of mix over jelly beans. Refrigerate for several hours. Decorate with easter candies and coconut. (optional)