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Bird Nest Pies

Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 24


  • mini muffin pan


  • 1 refrigerated pie crust dough round
  • chocolate chips
  • butterscotch chips
  • 1/2 can sweetened condensed milk about 1/2 cup
  • sweetened coconut
  • candy shell chocolate eggs I used M&Ms Chocolate Eggs


  • 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