Cookie Butter Candy Pie with Reese's Easter Eggs
A thick, chewy cookie pie that combines rich cookie butter with melted butter to create an indulgent dessert base studded with chopped Reese's peanut butter Easter eggs. The pie bakes up with crispy edges and a soft, gooey center, making it perfect for sharing at spring gatherings or Easter celebrations. What sets this version apart is the dual texture from the cookie butter base and the candy pieces, plus the decorative whole Easter eggs on top that make it as visually appealing as it is delicious.
Ingredients
- 1 stick butter, unsalted meltedBiscoff spread1:1nut-freedairy-freeFull guide →
- ½ cup Cookie ButterBiscoff spread1:1nut-freedairy-free
- 1 XL eggchocolate chips1:1nut-freeeggs-freeFull guide →
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
- ½ teaspoon salt
- 18 count Reese's Peanut Butter Easter eggs, bite-sized or 9 regular-sizedvegan butter1:1vegandairy-freeFull guide →
- 1 tablespoon coarse sanding sugar
Instructions
- 1
Preheat oven to 350F with rack in middle
- 2
Take 15 mini Easter eggs and cut them in half, set remaining 3 aside
- 3
Spray 9-inch glass pie dish with non-stick cooking spray
- 4
Microwave melted butter and cookie butter for 30 seconds until smooth consistency
- 5
Set aside for 30 seconds to cool
- 6
Add egg and mix until well combined
- 7
Add brown and granulated sugar and mix until smooth
- 8
Add flour and salt, stir just until no traces of flour remain, do not overmix or use mixer
- 9
Gently fold in 3/4 of the chopped peanut butter eggs
- 10
Place dough into prepared pie dish, gently press down to make level
- 11
Push remaining 1/4 chopped peanut butter eggs into dough until flush with top
- 12
Sprinkle coarse sanding sugar on top
- 13
Bake for 26-28 minutes or until toothpick inserted in center comes out mostly clean with few moist crumbs
- 14
Remove from oven and place on cooling rack
- 15
Cool in dish for at least 30 minutes before slicing
- 16
Garnish with remaining 3 whole Easter eggs in center for decoration
Tips
Do not overmix the dough after adding flour to keep the texture tender and prevent toughness.
For crispier texture throughout, bake a few extra minutes beyond the recommended time.
Let the butter and cookie butter mixture cool for 30 seconds before adding egg to prevent scrambling.
Good to Know
Store in airtight container
Allow to cool at least 30 minutes before serving
Common Mistakes
Do not overmix dough after adding flour to avoid tough texture
Let butter mixture cool before adding egg to avoid scrambling
Do not overbake if you want soft center texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use regular peanut butter cups instead of Easter eggs?
Yes, chop 9 regular-sized Reese's cups in half and use the same way as the mini Easter eggs for similar results.
What if I don't have cookie butter?
You can substitute with Biscoff spread or any similar speculoos cookie spread using the same amount for comparable flavor.
How long will this pie keep?
Store covered at room temperature for up to 3 days or refrigerate for up to a week for best quality and texture.