Posted by the Painted Apron on April 7, 2015 · 9 Comments

We had these for Easter dessert

Just like 7 layer bars, except in pie form!

Such a simple sweet bite, sure to please any little birdie!

Cut out 2″ circles from a refrigerated pie dough round

You should be able to get 24 from 1 round by re-rolling the scraps

Fill each pie with 4 chocolate chips, 4 butterscotch chips, a sprinkle of coconut

Cover with about 1 Tablespoon of sweetened condensed milk

STOP!!! Do not add the chocolate eggs yet!

Unless you want a hot mess

Okay, let’s try this again

Put in the chocolate chips, butterscotch chips, coconut and milk

Bake for 11-14 minutes

Immediately drop an egg in the center of each pie and sprinkle with a little coconut, pushing down gently so it will stay in place as the pie cools

Oh, that’s better!

You don’t want your eggs cracking and hatching!

Bird Nest Pies

Prep Time 15

Cook Time 15

Course Dessert

Cuisine American

Servings 24

Cut dough round into 2″ circles. Re-roll scraps to get 24.
Gently stretch circles and place lightly into cooking oil sprayed mini muffin tins.
Fill each pie with 4 chocolate chips, 4 butterscotch chips, a sprinkle of coconut and top with about 1 Tablespoon of sweetened condensed milk.
Bake at 350 for 11-15 minutes, until crust is fragrant and beginning to turn golden.
Immediately place a chocolate egg in the center of each pie and add a little more coconut, pressing down gently.
Let pies cool in pan for 10 minutes, then carefully remove to finish cooling.
Store covered. Refrigerate to preserve freshness if possible. Makes 24 bite size pies

Keyword Bird Nest Pies, Easter, M & M pies, Mini chocolate pies, Spring dessert

There are a zillion ways you could style these precious little dessert pies

Perfect for any spring occasion

So have some fun!

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I will be joining the fabulous parties and blogs on my side bar and

9 Responses to “Take-out Tuesday, Bird Nest Pies”