Chocolate Bunny Pie
My mother-in-law's Chocolate Bunny Pie is a milk chocolate lover's dream! It has the taste of a chocolate kiss in every silky smooth bite. And made with real chocolate bunnies!
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Once, when my in-laws were visiting from Mississippi, my mother-in-law brought my husband's favorite chocolate pie. It's delicious!
When we asked at the dinner table what was in it, she giggled and said, "A chocolate Easter bunny." We laughed and asked where she got one, since it wasn't near Easter. She said she stocks her freezer with discounted leftover chocolate bunnies after Easter to make her Chocolate Bunny Pie year-round. Genius!
Jump to:
What's In This Chocolate Bunny Pie?
Why chocolate, of course! And not necessarily from a bunny.
But any kind of milk chocolate candy will do. Even milk chocolate chips.
She shared her recipe with me at a recent visit, so with her blessing, I'm passing it on to you, my friend!
Tasty ingredients
These might seem to be a large cast of characters, but they all have an important role to play around this chocolate bunny.
- milk - regular dairy milk
- cornstarch - a thickener
- sugar - white granulated sugar can be increased to ½ cup from ⅓ cup
- milk chocolate - good quality chocolate from a bunny, bar, or chips
- egg yolks - for richness and thickener
- salt - enhances the chocolate flavor
- butter - adds smooth creaminess and shine to the filling
- vanilla - accents the chocolate flavor
- pie crust - already prepared flour, graham cracker, shortbread, or chocolate cookie crust
Tip
You must remember one thing while making this Chocolate Bunny Pie filling: KEEP STIRRING! The goal is to achieve a smooth filling with as few lumps as possible.
Simple Instructions
Let's start at the beginning. Heat a pot of milk, sugar, and cornstarch, stirring as it heats to prevent the cornstarch from settling to the bottom and forming lumps in your chocolate pie filling.
When the milk is hot, add the chocolate bunny or bunnies. I'm using 2 cute little 3-ounce rabbits in my pot. Stir until melted, then cut off the heat. But give it a stir often to keep it from settling and forming lumps.
Now, it's time to temper the yolks. This process adds a small amount of hot liquid to eggs so they don't scramble when introduced to a larger hot mixture. Easy!
My mother-in-law instructed me to strain the tempered yolks into the milk chocolate, just in case any solids were left behind. Not a bad idea.
Next, cook the filling, stirring constantly, until thickened. Then add a little salt, vanilla, and butter to the hot chocolate filling, stirring until the butter is melted. Allow the filling to cool for a few minutes, then stir until smooth and pour into a prepared pie crust.
Any pie crust will do. This Classic Homemade Pie Crust is an easy-to-follow recipe. It's a no-fail recipe with a flaky crust made with shortening, ready to bake for your sweet or savory pies.
Speaking of savory pies, here are Crawfish Pot Pie and Chicken Pot Pie recipes. Just about any kind of filling can be served in a pie crust!
You want to let the pie cool completely before covering it with whipped topping or fresh whipped cream. If the pie is still warm, the topping will melt.
Or, you can immediately top it with meringue and bake the whole pie until the meringue is lightly browned.
A sprinkle of shaved chocolate as a garnish looks pretty, and a small chocolate bunny on top adds a festive touch.
Oh, and don't forget to stock up on chocolate bunnies around Easter to freeze for Chocolate Bunny Pie making all year round!
More Pie Recipes For You
The recipe
Print📖 Recipe
Chocolate Bunny Pie
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 slices 1x
- Category: sweets
- Method: stovetop cooking
- Cuisine: American
Description
This silky smooth Chocolate Bunny Pie is easy to make with melted milk chocolate right in the filling. You can use any milk chocolate candy, but it's a sweet way to use any leftover Easter candy!
Ingredients
- 1 9-inch prepared pie crust
- 2 cups milk
- ⅓ cup white sugar
- ¼ cup corn starch
- 1 6-ounce milk chocolate bunny (or any form of milk chocolate)
- 3 egg yolks, scrambled
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter
Instructions
- Place a medium-sized pot on the stovetop and pour the milk into the pot.
- Stir in sugar and cornstarch with a whisk until smooth.
- Stir milk continuously over medium-low heat until the mixture is hot.
- Place the chocolate bunny in the hot milk and stir until the chocolate is melted and blended into the milk; turn off the heat.
- Whisk a small amount of the hot chocolate milk mixture into the yolks to temper the eggs; see notes.
- Strain the tempered eggs into the hot chocolate pie filling pot to ensure no solids are added to the filling.
- Cook the pie filling on medium-low heat until thickened, stirring constantly for about 2 minutes after it starts bubbling along the edges.
- Remove the pot of pie filling from the heat and stir in salt, butter, and vanilla.
- Cool for 15- 30 minutes.
- Whisk the filling until smooth, then pour it into the pie shell.
- Finish cooling in the refrigerator, then top the pie with whipped cream or whipped topping, or with meringue while the pie is still hot, and bake until browned.
- Chill in the refrigerator, then serve.
Notes
- Use any prepared pie crust, such as a graham cracker or meringue crust.
- Increase sugar to ½ cup for a sweeter taste.
- Be sure yolks are scrambled before starting the recipe.
- For a smooth filling, continually stir the mixture in the pot as it cooks so the corn starch doesn't settle to the bottom; this can cause your pie filling to be lumpy.
- To combine eggs with the hot chocolate milk mixture, you must temper the eggs: While whisking or scrambling the eggs, add a small amount of the hot mixture. This gradually raises the eggs' temperature, so they don't curdle or cook when mixed with the rest of the hot mixture.
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"Relying on God has to start all over everyday, as if nothing has yet been done."
C.S. lewis
This pie is so adorable. Love it!
Thank you!