Easter is getting closer – and when it comes to Easter candy one of my favorites is Cadbury Creme Eggs. This recipe makes a fun Cadbury Creme Egg dessert by baking the chocolate eggs into a hand pie for a quick and easy Easter dessert that is both flaky and creamy.
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Cadbury Creme Egg Desserts
Easter will be here before you know it, and that means it is time to start thinking about candy! My kids love almost any kind of Easter candy, and so do I. Chocolate candy is my favorite, and Cadbury Creme Eggs are both delicious and one of the most iconic of all Easter candies. The thick chocolate “egg” shell encases a sweet gooey filling that looks like a raw egg, even though it is basically sugar.
Candy is not just fun to eat, it is also enjoyable to bake with, as a way to make something yummy even better. I’ve seen recipes for other Cadbury Creme Egg desserts, like brownies, milkshakes and more, and I decided to see what would happen if I baked a Cadbury Creme Egg into a hand pie.
Now if you are like my daughter the question you are asking is, “Why? That is such a weird combination of flavors!?!” Well why not? I will agree that it is a surprising combination, but that is what makes it good, because it is so unexpected. You are combining a crispy flakey pie crust with an ooey, gooey chocolate egg. This makes for a total contrast in texture and taste!
How to Make Cadbury Creme Egg Pies
In addition to being unexpected this Cadbury Creme Egg dessert is also super easy to make and has only 4 ingredients. In fact you could make it with only two ingredients, refrigerated pie crust and Cadbury Creme Eggs. The first step is to take the pie crusts out of the refrigerator for half an hour so they come to room temperature. Preventing my husband from eating the Creme Eggs while the pie crust warmed up turned out to be the most difficult part of making the pies!
Once the dough was at room temperature I unrolled the pie crusts and used a cereal bowl to cut two 5 inch circles out of the dough. Then I re-rolled the dough that was left for another circle. Then I repeated this with the other pie crust for a total of six 5 inch circles from one box of pie crust. Anything circular that you have in the kitchen between 5 and 6 inches in diameter would work as a pattern for the pies.
Then I unwrapped my Cadbury Creme Eggs and put one in the middle of each pie crust. I dabbed water around the edge, flipped it in half and sealed the edge with a fork. The little turnovers looked just like mini apple or cherry pies.
To make the hand pies prettier, I brushed the pie crust with egg white and sprinkled it with coarse sugar. The egg white helps the pies brown nicely, but you could skip this step without effecting the essential nature of this Cadbury Creme Egg dessert.
I baked the pies for 10 minutes and let them cool a little bit before breaking into them and eating. As the pies baked one of my hand pies leaked and the Cadbury Egg contents ran out all over the cookie sheet. So maybe parchment paper on the cookie sheets would be a good idea for easier clean up.
But the resulting Cadbury Creme Egg pies were delicious. Weird, yes, but deliciously weird and completely unexpected when you bite into the pies expecting a soft fruity filling and get gooey chocolate and cream instead. And despite her initial doubts my daughter agreed they were worth making and enjoyed eating hers!
So if you are looking for a fun and easy Easter dessert that is completely different give these Cadbury Creme Egg pies a try!
- 1 box Refrigerated Pie Dough
- 8 Cadbury Creme Egg
- 1 egg white
- 2 T. sugar
- Preheat oven to 450.
- Roll the pie dough out and cut into 5-6 inch rounds.
- Unwrap the eggs and put one in the middle of a circle of dough.
- Seal the pie by brushing the edge with water and crimping with a fork.
- Brush egg white on top of the pie and sprinkle with sugar.
- Bake for 10 minutes. Let cool a little bit before eating because the filling will be hot.
Nutrition facts are estimates.
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Amount Per Serving: Calories: 153Sodium: 6mg