PSA: Birthday Cake Pie Is The New Birthday Cake
Imagine the joy of birthday cake and the comfort of pie merging into one whimsical creation that is perfect for any celebration. This fun dessert encompasses both with a no-bake cake batter-flavored filling that makes it as easy to assemble as it is to finish in one serving. Feeling indecisive? Need something OTT to celebrate with? This celebratory dessert is for you.
The Crust:
This pie is seriously loaded with all the rainbow colors and flavors you love in classic birthday cake mix, including a lot of sprinkles to ensure that every single bite is just as celebratory as the next. The adventure begins with a traditional buttery, flaky pie crust that gets dressed up for the special occasion with rainbow sprinkles. In a pinch for time? Try making the dough up to a week ahead of time and storing it in the fridge or freezer until the special day.
The Filling:
Once the crust is cooked and cooled, it's time to dive into the heart of this magical creation—the filling. By carefully folding cake batter-flavored whipped cream into luscious vanilla pudding, you get a silky-smooth, fluffy, and irresistible mousse. When combined with more sprinkles on top, you'll be transported back to childhood memories of licking the cake batter off the spoon.
Storage:
By letting the pie chill in the fridge for a couple of hours, the filling will have time to set up nice and firm so it holds its shape while slicing. The entire dessert can be assembled and left to rest int the fridge until you're ready to serve, up to 24 hours. To store, transfer to an airtight container and keep in the fridge.
Did you try making this? Let us know how it went in the comments!
Yields: 8-10 servings
Prep Time: 20 mins
Total Time: 5 hours 30 mins
Ingredients
Crust
- 1 1/2 c.
(180 g.) all-purpose flour, plus more for surface
- 2 tsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 1/2 c.
(1 stick) unsalted butter, thinly sliced
- 3 tbsp.
(to 4) ice water
- 6 tbsp.
rainbow sprinkles
- 1
large egg, beaten with 1 tbsp. water
Filling
- 2 c.
heavy cream
- 1 c.
vanilla cake mix
- 1
(3.4-oz.) package instant vanilla pudding mix
- 1 1/2 c.
cold milk
Directions
Crust
- In a large bowl, whisk flour, sugar, and salt. Add butter and, using your fingertips, mix into dry ingredients until crumbly. Gradually add 3 to 4 tablespoons ice water, 1 tablespoon at a time, until a pliable dough forms. Foldhalf of sprinkles into dough until just combined.
- On a lightly floured surface, turn out dough and form into a disc. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 425°. On a lightly floured surface, roll out dough to a 1/4"-thick round. Carefully roll dough around rolling pin, then unfurl into a 9" pie dish. Crimp edges, then brush with beaten egg. Line dough with parchment or foil, leaving some overhang. Fill with pie weights or dried beans.
- Bake crust 12 minutes. Remove parchment and weights and continue to bake until golden brown, about 5 minutes more. Let cool.
- In the large bowl of a stand mixer fitted with the whiskattachment, beat cream until soft peaks form, about 2 minutes. Beat incake mix until stiff peaks form, about 2 minutes more.
- In a medium bowl, whisk milk and pudding mix until combined. Let stand until thickened.
- Add pudding mixture and sprinkles to cream mixture and fold until combined.
- Pour filling into cooled crust. Sprinkleall over with more rainbow sprinkles. Refrigerate until firm, about 5hours.
Birthday Cake Pie