Monday, March 26, 2012

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Best of the Bake Sale: Funfetti Pie!


My cat, Samson, generously donated his plate for this photo.
As a general rule, I don’t like cake. I find it unsatisfying—it lacks the density of cookies and the oozing sweetness of pie. But there’s one exception: Funfetti cake mix. I’m childishly drawn to the boxed stuff, sort of like I’m attracted to glitter or hot pink. And inexplicably so. The colorful confetti of sprinkles adds little beyond visual appeal—no flavor, no texture—yet I find myself eagerly whipping up any Funfetti-containing recipe. (Or happily blowing my diet on Truffula Chip Pancakes.) First, it was Momofuku Birthday Cake Truffles. Then it was Funfetti Chex Mix (aptly called “crack” by my coworker). Now, it’s Funfetti Pie.

I made the pie for a charity bake sale—a bit risky, but appropriate, I thought. The recipe combines the best of the bake sale: flaky piecrust, sugar cookie dough, Funfetti cake, and buttercream frosting. In other words, enough sugar to send me into a diabetic coma. In a good way, of course.

Funfetti Pie
Adapted from: Cake Spy

What you need
Pre-made flaky piecrust, thawed
Sugar cookie dough
Funfetti cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

1.5 cups powdered sugar
1 c butter, softened
½ tsp vanilla extract
½ Tbsp whipping cream


Put it all together

  1. Preheat oven to 350°F.
  2. Press an even layer of sugar cookie dough, about ½” thick, into the bottom of the pie crust.
  3. Prepare the Funfetti cake mix according to package directions, using the water, oil, and eggs. Pour it into the pie crust, until it’s about two-thirds full. (You will have leftover cake mix.*)
  4. Bake in the preheated oven for 30-35 minutes. The cake should be golden brown. Remove from oven, and let cool completely.
  5. To make the frosting, use a stand mixer to blend the butter and powdered sugar. Start on low speed, then once it’s fluffy, crank it up to medium speed for 3 minutes.
  6. Add the vanilla and whipping cream, continuing to mix on medium speed for 1 more minute. Spread frosting on completely cooled pie, then decorate with sprinkles.

*I suggest eating it by the spoonful, since calories don’t count while you’re baking. Or make cupcakes. Whichever.

 Sorry, iPhoto blemish remover wouldn't hide my cutting-board mess.
The results

Critic #1: "Just what I needed. It was delicious, and exactly what you'd think Funfetti pie would taste like."

Critic #2: "Just like you: different, interesting, irresistible, and not TOO sweet." 

I'm still deciding if I need therapy after comment #2. 


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