Confetti Birthday Pie | Quick and Easy Recipe

Yesterday was National Pi Day, and I made sure to celebrate in style with this Confetti Birthday Pie. It wasn’t really anyone’s birthday, but I was craving Birthday Cake Crumble – so it just kind of happened.

How to Make Confetti Pie

I have a soft spot for pie’s because my first real job in a bakery was at Pie Sister’s in Washington D.C. It was here that I realized that I had a passion for baking. I figured if I could get myself up at 4:30 in the morning (as a second semester senior in college) to roll out a bunch of pie dough, this was something I should consider as a career.

Make Your Own Birthday Pie at Home

So here we are, 5 years later, and I am still rolling out pie dough. But of course now, there are sprinkles involved. And I don’t have to get up before sunrise – so things are looking pretty good. This pie has a flaky confetti crust, a sweet birthday cake filing, and is topped with mounds of whipped cream and birthday cake crumble.

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  • 2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2/3 cup + 1 tablespoon cold shortening
  • 3 tbs cold water
  • 3 tbs cold milk
  • 1/4 cup sprinkles


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 4 egg yolks
  • 1 teaspoon imitation vanilla extract
  • A few drops of pink food coloring
  • 1/2 cup sprinkles


  • 2 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • Birthday Cake Crumble
  • 1/4 cup sprinkles



  • Preheat the oven to 375 degrees.
  • In a stand mixer with a paddle attachment, combine flour, salt, sugar and sprinkles.
  • Add shortening and mix until just combined.
  • Add cold water and milk 1 tablespoon at a time. Mix until dough comes together.
  • Gather dough into a ball and shape it into a flattened round on a floured surface.
  • Roll pie crust into a circle 2 inches larger than the upside down pie plate.
  • Carefully transfer dough to pie plate and trim dough to a 1-inch overhang. Fold the extra piece under and pinch to seal it. Decorate edges as desired.
  • Using a fork, poke a couple of holes in the bottom of the crust.
  • Line the bottom of the crust with parchment and fill it with pie weights.
  • Bake the crust for 20 minutes.
  • Remove pie weights and parchment.
  • Bake for another 10-15 minutes, or until the bottom is golden.


  • Whisk egg yolks in medium bowl and set aside.
  • In a medium saucepan, combine sugar, cornstarch, and salt.
  • Add milk and cook on medium-high heat, stirring constantly, until the mixture is bubbling and thick.
  • Add the mixture to the eggs yolks a little bit at a time. Whisk until combined.
  • Return the mix to the saucepan and cook on medium hear, stirring constantly, until the mixture comes to a boil.
  • Transfer mixture to a medium bowl and stir in imitation vanilla. Cover with plastic wrap and put in the fridge until the filling is completely set (about 4 hours).
  • Once it is set, stir in pink food coloring and sprinkles. Add to the cooled pie crust.


  • Make Birthday Cake Crumble according to recipe. Set aside to cool.
  • In a stand mixer fitted with a whisk attachment, combine heavy cream and powdered sugar.
  • Mix on a high speed until stiff peaks form.
  • Put whipped cream on top of filling and smooth with spatula.
  • Add crumble and more sprinkles.


*Makes 1 pie
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the


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