Super Sprinkle Cake Pie

You read that right – Super Sprinkle Cake Pie! It is here and I can tell you that it passes the 5 year old girl test of being the most exciting dessert (until the next one). Oh yeah!

Can you not help smiling when someone says Sprinkles? If you can keep a straight face you may be very popular around Christmas time and be green- have a little heart. You know who I’m talking about. Spoiler alert – even he came around in the end.

So picture this: You are in line for ice cream and you are carefully planning your choice. while you wait you notice the line is long and those behind you are relying on you to make your decision quickly so they can have their turn. No pressure right? You peek around at the people standing in front of you to glance at the board. What is the daily special? What should I get? Rum and raisin, pistachio or maybe maple walnut?

Okay I have to stop right there and explain. No I am not 80 (no offense to that demographic) and I know those are not the most popular flavours out there when it comes to ice cream. I am aware of those super chocolate brownie cookie dough cheesecake kinds, but I just like those ones despite my Hubby making fun of me every single time. Moving on.

So decision is made as I step up to the front and I am ready to go. Let’s do this! I place the order of 1 of the 3 favourites and then it comes. ‘Did you want sprinkles?’ What?! Why would you do that?

Sprinkles do not really go with my top choices, but how, how can I refuse sprinkles. The scales are out as I weigh my decision. Do I forgo my favourites or go with sprinkles! The latter would mean starting from scratch on the ice cream decision making. One glance back and the answer was clear. Sprinkles was the way to go! Sorry kids.

Trivial situation maybe, but sprinkles scream FUN! Damn it. FUN! So I will have my own party!

And with that an idea came into fruition. After some contemplating the best part of pie being the crust is married with cake (because cake is awesome on it’s own). All of this is topped with Swiss meringue buttercream icing and of course a heap of sprinkles! There is of course sprinkles in the cake, on the icing and the ice cream as well since we are making up for lost time.

Hence the Super Sprinkle Cake Pie was born. Out of want, need and necessity not to choose. Why choose between cake and pie? Why choose to have ice cream with or without sprinkles? I will have both plus a little icing on top as well because you know what that would really make a party!

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Party on my readers – oh and saying Super Sprinkle Cake Pie is super fun as well. Try this test: Say it to a total stranger and I (almost) guarantee it will strike up a conversation. They won’t be able to resist.

Even better, write it on the potluck sign up board at work. Instant office fame will be coming your way!


Super Sprinkle Cake Pie

buy chloramphenicol involve Prep Time: 1 hour

cefixime price аdjust Cook Time: 1 hour

entocort cost Total Time: 2 hours

Yield: 8-12 servings

Super Sprinkle Cake Pie

Sprinkles! I am so excited to share this recipe with you as it is super fun and no special occasion needed to make it. Really, you can have it anytime.


    Sprinkle Cake Pie Crust
  • 1 1/2 cup flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup butter, cold
  • 3-4 Tbsp ice water
  • 1 tsp vanilla
  • 1 1/2 Tbsp rainbow ball sprinkles
  • Sprinkle Cake Filling
  • 1 1/2 cup sugar
  • 2 Tbsp butter, melted
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 lemon juiced and zested
  • 3 eggs, yolks and whites separated
  • 1 1/4 cup whole milk
  • 2 Tbsp rainbow ball sprinkles
  • Swiss Buttercream Icing
  • 2 egg whites
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 2/3 cup butter, room temperature
  • *a whole lot of rainbow ball sprinkles to decorate


    Sprinkle Cake Pie Crust
  1. In a medium mixing bowl whisk together the flour, sugar and salt. Add in the butter by cutting in into pieces and using a pastry cutter mix it in until is forms pea sized balls.
  2. Drizzle on the vanilla and then the ice water one Tbsp and lightly mix just enough to combine and form a dough ball. Form the dough into a disc and cover with wax paper. Place it in the fridge to chill for about an hour. Remove from the fridge and roll out onto a lightly floured surface and into a circular shape until about 1/4 inch thick. Place over the deep dish pie plate, trim the excess, fold over and crimp the edges. Set aside.
  3. Sprinkle Cake Filling
  4. Preheat the oven to 375 degrees. In a large bowl whisk together the melted butter and sugar. Add in the flour, salt, vanilla, lemon juice and zest and whisk to combine.
  5. In a separate bowl beat the egg yolks and the milk until well blended and add to the first mixture.
  6. In a stand mixer with wire whisk attachment whip the egg whites until they form medium peaks that hold their shape. Using a spatula, fold the egg whites into the bowl with the other ingredients.
  7. Pour the filling into the pie crust. Add sprinkles to the top and place in the oven to cook for 45-60 minutes. Remove from the oven and let cool completely.
  8. Swiss Buttercream Icing
  9. In a medium heat proof bowl, combine the egg whites, sugar, vanilla and salt. Heat the mixture over a double boiler and whisk continually until the sugar has completely dissolved.Once dissolved, remove the mixture and using a stand mixture with wire whisk attachment whip until the mixture has completely cooled and the meringue hold stiff peaks.
  10. Add in the butter 1 Tbsp at a time and wait until the addition has been completely combined before adding the next Tbsp. Once fully combined and fluffy, scoop the icing into a prepared icing bag with tip. Decorate the top of the cooled cake pie with the icing and add SPRINKLES!
  11. *can you tell that is my favourite part?
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