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14

PEEPS® Pie

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Prep 25 min
Total 4 hr 0 min
Servings 8

Make this colorful and sweet pie for any spring celebration! MORE + LESS -

Half Baked Harvest

August 11, 2015

Ingredients

package (16.5 oz.) Pillsbury™ refrigerated sugar cookie dough

Neon food coloring, 3 of your favorite colors

pint strawberry swirl or strawberry ice cream

container (7 oz.) marshmallow fluff

Whipped cream, for topping

Multiple colors of PEEPS® brand marshmallow bunnies, for decorating

Steps

Hide Images

1

Preheat the oven to 350ºF. Grease a 9-inch pie plate with cooking spray.
2

Generously flour your work surface. Divide the sugar cookie dough into thirds. Working with one piece of dough at a time, knead 1-2 drops of food coloring into the dough until smooth. Repeat with the remaining dough, but use a different color for each 1/3 of dough. You should end up with three different colored balls of dough.
3

Lightly flour your work surface once more and roll each round of dough out into roughly a 9x6 inch rectangle. Carefully stack each sheet of dough on top of each other. Gently press down on the top to adhere the sheets of dough together. Roll up tightly into a layered log and slice into 1/2-inch rounds, as you would with slice-and-bake cookies.
4

Press the rounds, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate to form a crust. Place the pie plate on a baking sheet and bake for 25-30 minutes or until the crust is lightly golden. Remove and let cool completely before filling. I like to place my crust in the freezer to get it really chilled.
5

Meanwhile, remove the ice cream from the freezer and allow it to sit on the counter for 5-10 minutes to soften slightly. In a large bowl, combine the softened ice cream and marshmallow fluff. Do not completely combine; you just want the marshmallow fluff to swirl with the ice cream. Pour the mixture into the cooled crust. Freeze for at least 3 hours.
6

Just before serving, dollop the pie with whipped cream and place Peeps® marshmallows right in the middle. Serve.

Expert Tips

If you wish to remove the crust from the pie plate, do so before filling. Just run a knife along the edges of the crust and gently work it out of the pie plate. Fill as directed.
Feel free to use you favorite ice cream. Vanilla, chocolate, peanut butter, whatever!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 8g 40% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 220mg; 9%
Potassium: 70mg; 2%
Total Carbohydrate: 78g; 26%
Dietary Fiber 0g 0% Sugars 54g
Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 0%; 0%

Exchanges:

1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Perfect for Easter or any spring event, this dessert is dressed to impress.

Can you believe that spring is almost here? I know a lot of you have had a pretty rough go this winter, especially the eastern half of the country, but I’ve got a colorful pie to kick out those winter blues and get your spring started on the bright side!

Growing up, my mom used to put Peeps™ in our Easter baskets. For me, it’s just not Easter without Peeps™. I love their pastel colors. They make me happy just looking at them. Kind of like the way flowers make me happy, but with Peeps™ I get a sugar high too! Awesome.

This all leads me to THIS incredible pie. It’s all things Spring and Easter – but in a pie full of color and sweetness.

And the crust? Oh my gosh, it’s made with sugar cookie dough! Even better, I colored the dough and rolled it up cinnamon-roll style to make this uniquely delicious base that's filled to the brim with strawberry ice cream and marshmallow fluff. It's just TOO good!

Okay, lets make this pie already!

Generously flour your work surface.

Divide the sugar cookie dough into thirds.

Working with one piece of dough at a time, knead 1-2 drops of food coloring into the dough until smooth.

Repeat with the remaining dough, but use a different color for each 1/3 of dough. You should end up with three different colored dough balls.

Lightly flour your work surface once more and roll each round of dough out into roughly a 9x6-inch rectangle. Carefully stack each sheet of dough on top of each other. Gently press down on the top to adhere the sheets of dough together.

Roll up tightly and slice into 1/2-inch rounds, as you would with slice-and-bake cookies.

To form the crust, press the rounds, flat side down, evenly into the bottom and up the sides of a greased 9-inch glass pie plate.

Place the pie plate on a baking sheet and bake for 25-30 minutes or until the crust is lightly golden. Remove and let cool completely before filling. Refrigerate or freeze the crust to chill it more quickly, if needed.

Meanwhile, remove the ice cream from the freezer and allow it to sit on the counter for 5-10 minutes to soften slightly.

In a large bowl, combine the softened ice cream and marshmallow fluff. Do not completely combine; you just want the marshmallow fluff to swirl with the ice cream.

Pour the mixture into the cooled crust. You can do this rustic style like shown here, or smooth it out neatly. It's up to you.

Freeze for at least three hours.

Just before serving, dollop the pie with whipped cream and place Peeps™ right in the middle.

Then slice 'er up and indulge!