Birthday Cake Pie

Birthday Cake Pie

Categories:

Cakes & Cupcakes
Pies & Tarts
Desserts
Birthdays
Serves
12 servings
Prep Time
1 hour and Chilling Time: 30 minutes
Cook Time
1 hour 5 minutes
Ingredients
For the crust:
  • ½ recipe Redpath Perfect Pie Crust 101
For the cake:
  • 1 cup (112 g) cake and pastry flour
  • ¾ cup (94 g) all-purpose flour
  • 1 ½ tsp (8g) baking powder
  • ½ tsp (3 g) salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 ¼ cups (250 g) Redpath® Granulated Sugar
  • 1 large egg
  • 2 large egg yolks
  • 4 tsp (20 ml) pure vanilla extract
  • ¾ cup (180 ml) whole milk
  • ½ cup (88 g) coloured sprinkles
For the frosting:
  • 4 large egg whites (½ cup pasteurized egg whites)
  • 1 ¼ cups (250 g) Redpath® Granulated Sugar
  • ½ tsp (3 g) salt
  • ¾ cup (170 g) unsalted butter, cut into 1 in (2.5 cm) pieces and softened
  • ½ tsp (2.5 ml) pure vanilla extract
  • ⅔ cup (113 g) chopped dark chocolate, melted and cooled
  • sprinkles and whipped cream to decorate (optional)
Instructions
For the crust:
  1. Prepare ½ recipe Redpath Perfect Pie Crust 101 according to instructions.
  2. Transfer chilled dough to a lightly floured surface. Sprinkle with flour and roll dough into a 14 inch (36 centimetre) circle.
  3. Gently press the dough into a 9 inch (23 centimetre) pie dish.
  4. Trim the edge of the overhanging dough so it is about ½ inch (1 centimetre) beyond the edge of the pie dish. Fold under the overhanging dough and flute edges as desired.
  5. Prick the dough all over with a fork and return to the refrigerator to chill for 30 minutes.
  6. Preheat oven to 375°F (180°C) and set rack in the lower third of the oven.
  7. Line the chilled crust with a large piece of foil or parchment paper and fill with pie weights or dried beans.
  8. Bake in oven for 15 minutes, then remove the foil and pie weights. Return to oven and bake until bottom of crust appears dry; about 6 to 8 minutes.
  9. Set crust aside to cool while preparing the cake batter.
For the cake:
  1. Reduce oven temperature to 350°F (180°C)
  2. In a large bowl, whisk together the flours, baking powder and salt.
  3. In a separate bowl, with an electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter on medium speed until smooth. Slowly add the Redpath® Granulated Sugar and beat until light and fluffy; 5 minutes.
  4. Beat in the egg and yolks one at a time, mixing each until fully combined. Beat in the vanilla.
  5. On low speed, alternate beating in ⅓ of the dry ingredients with ½ of the milk until all ingredients are combined.
  6. Using a rubber spatula, fold in the sprinkles.
  7. Transfer the batter to the par-baked pie shell.
  8. Bake until cake is golden and a skewer inserted in the centre emerges clean; 35 to 40 minutes.
  9. Remove cake and set on a rack to cool completely.
For the frosting:
  1. Fill a large pot with 1 inch (2.5 centimetres) of water and bring to a gentle simmer over medium-low heat.
  2. Place the egg whites, Redpath® Granulated Sugar and salt in a heatproof bowl. Set over the simmering water and whisk continuously until sugar is fully dissolved and mixture reaches 160°F (70°C) on an instant read thermometer.
  3. Remove from heat and using an electric mixer, or a stand mixer fitted with the whisk attachment, beat the egg white mixture on medium-high speed until the bowl is cool to the touch; about 10 minutes.
  4. Reduce speed to medium-low and beat in the butter a couple pieces at a time, followed by the vanilla.
  5. Reduce speed to low and beat in the chocolate until just-combined.
  6. Spread the frosting over the cooled cake and decorate with more sprinkles and whipped cream as desired.
  7. Cake may be stored in the refrigerator for up to two days.
CHEF'S TIPS

*For vanilla frosting, omit the chocolate and increase vanilla extract to 2 teaspoons (10 milliliters).