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Birthday Cake Pie

A birthday cake pie.
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5 from 2 reviews

This Birthday Cake Pie starts with a crunchy vanilla cookie crust, filled with a creamy no-bake funfetti filling and swirled with edible vanilla cake batter. It's easy to make and the perfect birthday cake alternative to serve at a party!

Ingredients

For Vanilla Cookie Crust:

  • 2 cups (290 grams) golden Oreos / vanilla sandwich cookie crumbs (about 19 whole cookies crushed)
  • 2 tablespoons (24 grams) granulated sugar
  • 4 tablespoons (35 grams) unsalted butter, melted

For Edible Cake Batter:

  • ½ cup (60 grams) almond flour (see notes)
  • 4 tablespoons (35 grams) unsalted butter, melted
  • 1/3 cup (70 grams) granulated sugar
  • ¼ cup (56 grams) heavy cream
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract

For Funetti Filling:

  • 1 cup (226 grams) heavy cream
  • 8 ounces (226 grams) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • ⅓ cup (70 grams) granulated sugar
  • ½ cup rainbow sprinkles

Instructions

For Pie Crust:

  1. Mix together the vanilla cookie crumbs, sugar, and melted butter.
  2. Pour the crumbs into a 9” pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Using a flat bottomed measuring cup, pack the crumbs down tightly into an even layer.
  3. If baking: Bake in a preheated 350º for 10 minutes. If freezing: freeze for 30 minutes for a no-bake pie option. (See the text above for pros and cons of each).

For Edible Cake Batter:

  1. Add almond flour, melted butter, sugar, cream, almond and vanilla extract into a blender or small food processor (see notes for alternative). Blend together until smooth. If the mixture is too thick for drizzling, add in 1 tablespoon more cream at a time until it has a cake batter consistency. This batter thickens as it sits, so don't make it until ready to use.

For Filling:

  1. With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl.
  2. To the now-empty bowl add the cream cheese, vanilla extract, almond extract and sugar. Beat on medium speed until completely smooth, about 2 minutes.
  3. Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
  4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
  5. Add the sprinkles and fold them in.
  6. Transfer 1/3 of the funfetti filling to the cookie crust crust. Smooth over the top. Drizzle ½ of the edible cake batter over the top. Using a small offset spatula, swirl the batter.
  7. Transfer 1/3 more of the funfetti filling on top of the cake batter swirl, and smooth over the top. Repeat with the remaining edible cake batter.
  8. Place the remaining funfetti filling on top of the swirls and smooth over the top.
  9. Place the assembled pie in the refrigerator to set. It needs at least 4 hours of chilling time, but preferably overnight or 12 hours. Right before serving, place in the freezer for about 30 - 60 minutes for perfect slices of pie.
  10. When ready to serve, decorate with additional whipped cream or buttercream (see recipe in notes) and sprinkles, as desired.

Notes

This recipe uses an oreo cookie crust, but with Golden Oreos, or vanilla sandwich cookies. To turn them into crumbs you can either put them in the food processor or put them in a bag and smash them up. They need to be in fine pieces, however, so using a machine to do it is your best bet.

A note about the edible cake batter: almond flour is a delicious and safe alternative to using all-purpose flour. Raw all-purpose flour should not be consumed, and even though you can heat treat it to make it “safe” I wanted an alternative to this. Almond flour is a safe flour to consume raw, and it has a great flavor. I have not tested any alternatives to almond flour. However, even finely ground almond flour isn’t as smooth as regular flour, so the recipe calls for blending the cake batter in either a blender or a small food processor to get a finer consistency for the cake batter swirl. But you could just whisk together the ingredients if you don’t mind that the cake batter won’t be as smooth. 

You can decorate the pie with additional whipped cream, or make a quick creamy buttercream.

Quick Creamy Buttercream Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • Pinch of salt
  • 1 teaspoon vanilla
  1. Add all ingredients to a bowl and whisk together until creamy and pipable.

Find it online: https://everydaypie.com/birthday-cake-pie/