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Funfetti Cake Batter Pies

Funfetti Cake Batter Pies are a cookie pie with a crust - the cookie tastes like cake batter!
Author Dorothy Kern

Ingredients

  • For the crust:
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup butter diced and chilled
  • 1 tablespoon very cold water
  • 1 tablespoon white wine vinegar
  • Or use a refrigerated crust from the store
  • For the cookie filling:
  • 4 tablespoons butter softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon butter emulsion or extract
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/2 cup colorful sprinkles I used rainbow jimmies
  • For the whipped cream buttercream:
  • 2 tablespoons butter softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon butter emulsion or extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cold heavy whipping cream
  • Additional sprinkles for garnish

Instructions

  • Make the crust: Pulse flour and salt in a food processor. Add butter and pulse until the mixture is crumbly. Add water and vinegar and pulse until the mixture forms a ball. Remove from food processor and lay dough on a sheet of wax paper. Press to a flatten slightly. Top with another sheet of waxed paper and roll until about 1/4” thick. While you are rolling, occasionally remove top wax paper sheet and flip the dough over to remove the bottom waxed paper sheet so that it doesn’t stick. (Alternately, you can chill the dough for 1-2 hours until firm, then roll it out with a little flour. I don’t like the mess.)
  • Chill the rolled crust for at least 30 minutes while you make the cookie dough.
  • Make the cookie dough: cream the butter and sugar together using a stand or a hand mixer. Beat in egg, butter and vanilla extract, baking powder, and salt. Add the flour and mix until a dough forms. Stir in sprinkles.
  • Remove chilled crust from refrigerator. Use a large circle cookie cutter to cut circles of dough. Gently press each circle into the bottom of a muffin pan that has been lined with cupcake liners. Add two tablespoons of cookie dough to each pie crust, pressing to level.
  • Chill pies for 30 minutes. Preheat the oven to 350°. Bake for about 22 minutes, until tops are just turning golden brown. Let cool completely before frosting.