I am seriously living in the holidays-recently-past. I promise we will get into Easter things soon, but for now let’s discuss this pie I made for Pi(e) Day. I didn’t post this recipe on the actual day since I had more important things to talk about on March 14th, but this pie still spent lots of time in my belly that day.
After trying Little Bitty Bakes’ funfettinutter sandwich I fell in love with the combination. How did I not think of this sooner? It’s two of my favorite things all in one – funfetti cake batter and peanut butter! And I don’t plan on getting tired of it anytime soon (consider this your warning). I wanted to see what other creations I could make out of this duo and the first thing that came to mind was a layer pie, similar to the chocolate chip-peanut butter layer pie. The Funfetti flavors actually came out stronger than the peanut butter but I still loved this pie down to the very last bite. But I am curious how it would taste if I used a creamier peanut butter layer such as seen in my peanut butter pie.
What other ways do you think I should combine Funfetti and peanut butter?
One year ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
FUNFETTI-PEANUT BUTTER LAYER PIE
1/2 cup unsalted butter, softened
1/2 cup white sugar
1-1/2 cups all-purpose flour
1 cup white cake mix
1 tsp vanilla extract
1/8 tsp salt
1/3 cup milk
2 Tbsp sprinkles, plus more for garnish
1/2 recipe pie crust, or 1 refrigerated pie crust
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1 square vanilla candy coating (bark), melted
- Heat oven to 350 degrees with racks placed on the bottom and middle.
- In medium bowl, beat together butter and sugar using an electric mixer until combined. Add flour, cake mix, salt, and vanilla and mix thoroughly. Add milk until incorporated. Mix in sprinkles by hand. Set aside.
- Roll out pie crust and fit into a ungreased 9″ pie pan (I actually used a tart pan). Spoon in the cake batter mixture and spread evenly (should fill the pie about halfway).
- Roll out the cookie dough into a 9 inch circle, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
- Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Allow to cool completely.
- Drizzle melted chocolate over the top, garnish with more sprinkles, and then refrigerate. Serve chilled or at room temperature.