Easy Confetti Pie Recipes

CONFETTI WHOOPIE PIES

Steps:

• For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
• Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
• For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

CONFETTI PIES

Steps:

• In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti.
• Pour filling into graham cracker crusts, and chill for at least 4 hours.

RAINBOW CONFETTI BIRTHDAY PIE

Steps:

• For the crust and filling: Spray a 9-inch pie pan with nonstick cooking spray.
• Melt the butter in a medium pot over medium-low heat. Add the marshmallows and cook, stirring, until melted. Add the fruity cereal and mix until completely coated. Transfer to the prepared pie pan and press the mixture into the pan to form a crust. Let cool completely.
• Spread the ice cream over the crust and smooth the top with a spatula. Freeze until hardened, 4 to 6 hours.
• For the garnish: In a chilled large metal bowl, combine the heavy cream, sugar and vanilla. Whip the cream with a whisk or hand mixer to medium peaks.
• Vigorously shake the shell topping sauce and pour about 1/2 cup over the ice cream. Let set. Using a 2-inch ice cream scoop, place scoops of the whipped cream around the edge of the pie. Sprinkle each whipped cream scoop with rainbow sprinkles. Hold in the freezer until ready to serve.

FUNFETTI CAKE

Steps:

• Preheat the oven to 180C/160C fan/gas 4 and grease and line 4 x 20cm cake tins. If you don't have 4, halve the sponge recipe and bake in 2 batches.
• Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it's curdling.
• Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.
• Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.
• When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.

EASY COCONUT CREAM PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

CONFETTI PIE

Steps:

• Stir 1 cup boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Stir in cold water. Pour into 8-inch square pan. Refrigerate 4 hours or until firm. Cut into 1/2-inch cubes.
• Stir 1 cup boiling water into orange gelatin in large bowl at least 2 minutes or until completely dissolved. Stir in orange juice. Refrigerate about 20 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Gently stir in gelatin cubes and sprinkles. Refrigerate until mixture will mound. Pour into crust.
• Refrigerate at least 4 hours or until firm. Garnish with additional whipped topping and sprinkles, if desired.