Pour two cups of the milk into a large saucepan over medium heat. Bring to a boil.

Meanwhile, combine the sugar, cornstarch, and salt in a medium heat proof bowl.

Slowly add in the remaining half cup of milk to the sugar mixture, whisking constantly, so that lumps do not form.

Whisk the egg into the cornstarch mixture.

Once the milk is boiling slowly pour the milk into the cornstarch mixture, whisking constantly so the egg doesn't scramble.

Pour the mixture back into the saucepan and whisk constantly over medium heat until the mixture thickens. Mine took about 5 minutes.

Remove from heat and stir in the vanilla.

Divide the pudding into 2 bowls.

Place 2 pink PEEPS into a small microwave safe bowl and 2 purple PEEPS into a second small microwave safe bowl. Heat in microwave for 30 seconds.

Add pink chicks to one pudding and the purple chicks to the other. Whisk both pudding mixtures until smooth.

Add 1-2 drops of electric pink food coloring to the pink pudding and 1-2 drops of Neon purple food coloring to the purple pudding. Mix well.

Pour purple pudding into 3 mini pie crusts and pour pink pudding into the other 3 mini pie crusts.

Top the 3 purple pies with a purple chick and the 3 pink pies with a pink chick.

Refrigerate for at least 20 minutes or up to 3 days.