I have been seeing this recipe ALL over Pinterest, so I decided I would give it a try because I sure do LOVE cake batter!! (Next I am making the blondies) I think it was definitely a win. Very rich, but it literally tasted like straight up cake batter and that is wonderful to me!
Cake Batter Pie
1/2 package Golden Oreos or 2 cups graham cracker crumbs (about 11 graham cracker sheets)
1 Tablespoon sugar
1/4 cup unsalted butter, melted
3 cups whole milk
4 egg yolks, at room temperature
1/4 cup cornstarch
1/3 cup sugar
3/4 teaspoon kosher salt
1 1/2 Tablespoons unsalted butter, diced and at room temperature
1 1/2 teaspoons vanilla extract
6 Tablespoons Funfetti Cake Mix
1/2 cup heavy whipping cream
1 Tablespoon sugar
To make the crust:
In a large food processor, grind up the Golden Oreos into fine crumbs. You should have 2 cups of cookie crumbs. Put the crumbs in a large mixing bowl and add the sugar. Mix the ingredients together. Then add the melted butter and mix to coat all of the crumbs with butter.
Put the crumb mixture into a 9 inch pie plate. Press the crumbs into the sides of the pie plate and into the bottom. Bake at 350 degrees for 8 minutes.
Cool the crust completely on a cooling rack before filling with the pudding.
To make the Funfetti Cake Batter Pudding:
Pour the milk into a large saucepan. Heat the milk over medium heat until almost simmering. Make sure you watch the milk so it doesn’t overflow while you work on the next step.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the egg yolks, cornstarch, sugar and kosher salt for 4 minutes on medium speed. The egg mixture should be thick.
On low speed, carefully pour the milk into the mixing bowl. I use a measuring cup to pour the milk in.
Continue to mix until the milk is combined with the other ingredients.
Pour the mixture back into the large saucepan and heat over medium low heat and constantly whisk the mixture. The pudding should take 7-10 minutes to thicken.
Once the pudding has thicken, remove the saucepan from the heat. Add in the unsalted butter and vanilla extract. Whisk.
Put a sieve over a large bowl.
Pour the pudding mixture into the sieve and using a spoon or spatula, press the pudding through the sieve. This will help eliminate any lumps in the pudding.
Then whisk in the cake batter mix. Make sure you whisk the ingredients really well. You don’t want lumps of cake batter mix in your pudding.
Pour the pudding into the cooled pie crust. Evenly spread it out with a spatula.
Cover the pie with plastic wrap. Be sure to press the plastic wrap against the pudding. This is important so a film doesn’t form on the pudding.
Chill the pie in the refrigerator for 6 hours.
To make the whipped cream:
Pour the heavy whipping cream in a large mixing bowl with the whisk attachment. (a handheld mixer works fine) Turn the mixture on high speed and while it’s mixing, slowly add in the sugar. Mix until stiff peaks form.
Once the pie is done chilling, top the pie with the whipped cream and rainbow sprinkles.
Today I’m linking up with: