You deserve so much more than I’ve been able to give over the past six weeks, and I really appreciate the fact that nobody has messaged me angrily demanding more recipes and blog posts.
Most of you know that the hiatus has been to focus on my PGCE work, since weekdays were spent teaching and writing up lesson plans, and weekends were spent evaluating lesson plans and writing more lesson plans, and evaluating child observations and evaluating my entire placement project, and writing up more evaluations and adaptations, and on and on and on.
Anyway, the end is nigh. I am currently on a two week Easter holiday break, and I plan to get all of my work done in the first week so that I can enjoy the second week of the holidays in pure relaxation/kitchen bliss. However, I couldn’t wait another week to share this recipe with you all.
To be honest, it’s just another adaptation of a recipe I’ve already posted, but as it is for Easter, I figured it should go online.
Now, I must apologise. It is not the prettiest Easter cake or pie you are going to see online, it’s not even in the top 20 when it comes to looks. But in taste. Oh man. So good. It can be enjoyed by itself, or with Greek yoghurt, or with ice cream. It is just an all-round great pie!
I hope I can get something else Easter-inspired up before the end of the Easter weekend, but we’ll have to see how the rest of my coursework goes.
- Preheat the oven to 180°C.
- Make the pie crust as described in the Mini Mississippi Mud Pie recipe.
- Make the chocolate filling as per the same recipe, but do not pour into the pie crust.
- Chop the mini creme eggs and mini dairy milk eggs in half, reserving 12 halves for decoration.
- Mix in the remaining egg halves and the mini eggs into the chocolate filling mixture.
- Pour the mixture into the pie crust and bake for 35 – 40 minutes.
- As soon as the pie is out of the oven, place the reserved egg halves at even spaces around the edge of the pie.
- Allow to cool and serve at room temperature.