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.
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What’s To Like In This Chocolate Bunny Pie?
Why chocolate, of course! And not necessarily from a bunny.
Once, my in-laws visited from Mississippi, and 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 season. She said she stocks her freezer with discounted leftover chocolate bunnies after Easter to make her Chocolate Bunny Pie all year round. Genius!
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!
Simple Ingredients And What They Do
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 starts the pudding pie filling
- cornstarch – thickens the milk
- sugar – white granulated sugar to sweeten along with the choclate (sugar can be increased to 1/2 cup from 1/3 cup, I prefer less sugar)
- milk chocolate – the meat of the pie from a bunny or any other form; better tasting choclate, better tasting pie
- egg yolks – for richness and more thickening
- salt – enhances the choclate flavor
- butter – adds smooth creaminess and shine to the filling, plus everything’s better with butter
- vanilla – accents the chocolate flavor
- pie crust – already prepared and any kind you prefer
Tip: You must remember one thing while making this Chocolate Bunny Pie filling; KEEP STIRRING! The goal is to end up with a smooth filling with as few lumps as possible.
Let’s start at the beginning. Heat a pot of the milk, sugar, and cornstarch, stirring as it heats to keep the corn starch from settling at the bottom and causing 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 simply adds a small amount of a hot liquid to eggs so they don’t cook and 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 there were any solids left in them. Not a bad idea.
Next, cook the filling while constantly stirring 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.
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 for a garnish looks pretty, and a small chocolate bunny on top adds a festive look.
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
- Toffee Ice Cream Pie, With Marshmallow Cream and Chocolate Bits
- Fresh Strawberry Pie Glaze
- Low Carb Coconut Pie, Undertaker’s Delight
- No-Sugar Sweet Potato Pie
- Easy Blueberry Pot Pie
- Easy Pie Trifle Dessert
- Pecan Pie Plaisir, LikeThe Piccadilly Pecan Delight Pie
- Crawfish Pot Pie, A cajun Delight
- The 200 Chicken Pot Pie Dress
- 1 9-inch prepared pie crust
- 2 cups milk
- 1/3 cup white sugar
- 1/4 cup corn starch
- 1 6-ounce milk chocolate bunny (or any form of milk chocolate)
- 3 egg yolks, scrambled
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoon salted butter
- Place a medium-sized pot on the stovetop and pour the milk into the pot.
- Stir in sugar and corn starch with a whisk until the mixture is smooth.
- Continually stir milk 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 there aren’t any solids added to the filling.
- Cook pie filling on medium-low heat until thickened, constantly stirring for about 2 minutes after it starts bubbling on 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 it is smooth and pour into the pie shell.
- Finish cooling in the refrigerator, then top the pie with whipped cream or whipped topping or top with meringue while the pie is still hot and bake to brown.
- Chill in the refrigerator then serve.
- Use any kind of prepared pie crust like a graham cracker or meringue crust.
- Increase sugar to 1/2 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 temperature of the eggs, so they don’t curdle or cook when they are mixed with the rest of the hot mixture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: sweets
- Method: stovetop cooking
- Cuisine: American
Keywords: chocolate bunny pie, chocolate pie
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“Relying on God has to start all over everyday, as if nothing has yet been done.”C.S. lewis