Ingredients

The following ingredients have 8 Servings
  • 1 9" " deep dish pie shell (store-bought, freezer section)
  • 1 9" " rolled pie crust (store-bought, refrigerated section)
  • 5 eggs
  • 3/4 cup granulated sugar
  • 2 cups milk
  • 1 teaspoon vanilla
  • pinch salt
  • 1½ cup shredded (sweetened coconut)
  • 1 cup semi-sweet chocolate chips (plus two for the eyes)
  • Tools and equipment:
  • tiny bowl (optional)
  • small bowl (3" - 4" in diameter)
  • medium bowl
  • large bowl
  • baking sheet
  • parchment paper (optional)
  • whisk
  • paint brush
  • pink gel food color
  • stiff cardboard
  • paring knife
  • scissors
  • water

Instruction

  • Preheat oven to 400 degrees.
  • In a medium bowl, whisk the eggs. Pour about a tablespoon of the whisked eggs into a small bowl and set aside.
  • Pour the eggs into the large bowl and whisk in the sugar, milk, vanilla and salt.
  • Stir in the coconut and chocolate chips.
  • Place the deep dish pie crust on a baking sheet which has been lined with parchment paper.
  • Pour the custard mixture into the pie shell. Partially bake the pie for 30 minutes in the preheated oven.
  • While the pie is baking, unroll the pie crust. Invert the small bowl on the pie dough and use the paring knife to cut out the circle.
  • Trace one (or two) rabbit ears on the cardboard and use the scissors to cut the template.
  • Lay the ear/ears on the dough and cut out two ear shapes.
  • Cut out a small rectangle for the teeth, two oval shapes for the cheeks, a small triangle for the nose, a bow tie and a small circle for the knot.
  • Remove the partially baked pie from the oven and assemble the bunny face on top of the custard. *Note - use a small amount of water to attach each piece of dough to the next.
  • In the tiny bowl, add a drop or two of pink food color to the egg and mix well to combine.
  • Use a clean paintbrush to paint the bunny's pink nose, the inside of his ears and his bow tie.
  • Add the reserved two chocolate chips for the bunny eyes.
  • Return the pie to the oven and continue baking for an additional 30 minutes or until the pie is a light golden brown and completely set in the middle.
  • Cool the pie completely before cutting and serving.
  • Cover and store any uneaten pieces in the refrigerator for up to 4 days.