Mini Egg Cookie Pie Recipe

Serving: Serve warm with a scoop of vanilla ice cream or a drizzle of melted chocolate for an indulgent treat.

Storage: Store leftover cookie pie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

Variations:
Candy Swap: Replace mini eggs with other favorite candies like M&M’s or Reese’s Pieces for a different flavor.
Nutty Twist: Add 1/4 cup of chopped nuts (walnuts or pecans) for added texture.
Peanut Butter: Mix 2 tablespoons of peanut butter into the dough for a nutty, rich taste.
Festive Flair: Customize the candy and sprinkles to match a specific holiday or celebration.
FAQ:
1. Can I use homemade cookie dough?
Yes, homemade cookie dough works perfectly. Just make sure it has a soft and slightly sticky consistency to mix well with the other ingredients.

2. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your cookie dough is also gluten-free.

3. Can I prepare this ahead of time?
Yes! Prepare the dough mixture and refrigerate it for up to 24 hours before baking. This is a great option for saving time on busy days.

Enjoy the sweet crunch and gooey goodness of this Mini Egg Cookie Pie, a dessert that’s as fun to make as it is to eat!