Birthday Cake Pie
Birthday cake pie made with a vanilla cookie crumb crust and filled with a confetti cake-flavored custard - the ultimate treat whether you're making it for an actual birthday or just because!
Yield: 8 servings
For the crumb crust
  • 1¾ cups (210 g) vanilla wafer cookie crumbs
  • ¼ cup (50 g) sugar
  • ½ tsp (2 g) fine sea salt
  • 6 tbsp (85 g) unsalted butter, melted
For the filling
  • 1 cup (200 g) sugar, divided
  • ⅓ cup (40 g) all purpose flour
  • 2 large eggs, separated
  • 1 cup (235 g) heavy cream
  • 4 tsp (15 g) vanilla extract
  • ¼ tsp almond extract
  • ½ tsp (2 g) fine sea salt
  • ¼ tsp cream of tartar
  • ⅓ cup (51 g) confetti sprinkles, plus more for finishing
For the chocolate whipped cream
  • ½ cup (118 g) heavy cream
  • 25 g (2 tbsp) sugar
  • 2 tbsp (11 g) unsweetened cocoa powder
  • ½ tsp vanilla extract
For the crumb crust
  1. Stir together the crumbs, sugar, and salt together in a large bowl. Stir in the butter and mix until combined. Press the crust into a 9-inch pie pan, pushing into the bottom and up the sides of the pan in an even layer.
  2. Refrigerate for 30 minutes. Meanwhile, heat oven to 350F. Once crust is chilled, bake it for 10-12 minutes, or until lightly browned. Set aside to cool while you prepare the filling.
For the filling
  1. Heat oven to 375F.
  2. In a medium bowl, whisk ½ cup (100 g) of the sugar and all of the flour together. In a separate small bowl, whisk together the egg yolks, heavy cream, vanilla extract, almond extract, and salt. Add it to the sugar/flour mixture and whisk until well combined. Set aside.
  3. In a clean stand mixer bowl, combine the egg whites and the cream of tartar. Whip on medium-high speed until foamy, about 1 minute. With the mixer running, slowly pour in the remaining ½ cup (100 g) sugar. Continue to whip until medium peaks form, about 3-5 minutes.
  4. Add a quarter of the meringue to the egg yolk mixture and whisk gently to incorporate it. Add the remaining meringue in three additions, whisking gently to combine. Lightly fold in the sprinkles.
  5. Place the cooled crust on a baking sheet. Pour the custard into the pie crust. Sprinkle more sprinkles over the top. Bake for 35-40 minutes, or until set. Allow to cool to room temperature.
For the chocolate whipped cream
  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until starting to thicken, about 1-2 minutes.
  2. In a small bowl, whisk together the sugar and cocoa powder. With the mixer running on medium-low speed, slowly pour in the sugar mixture. Continue to whip to stiff peaks. Add in the vanilla and mix to combine.
  3. Scoop the whipped cream into a piping bag fitted with a star tip. Pipe a star border around the edges or just spoon over individual pieces, if desired.
Recipe from The Book On Pie
Recipe by Joanne Eats Well With Others at