Confetti Cake Batter Cookie Pie is a joyful dessert mashup that combines the soft chewiness of a cookie with the festive flair of birthday cake—all baked into a buttery pie crust. Loaded with two kinds of chocolate chips and colorful rainbow sprinkles, this dessert looks like a party and tastes like one too. The filling has a rich, cake batter-like flavor thanks to the optional almond extract, and it bakes up golden, gooey, and irresistible. I love serving it warm with whipped cream or ice cream, but it’s just as good at room temperature, firmed up into perfect, thick slices.

Why You’ll Love This Recipe

I love how easy and fun this recipe is to make. It’s perfect when I want something more exciting than a regular cookie but don’t feel like baking a full cake. The batter comes together in one bowl, and using a pre-made pie crust makes the whole process quick and stress-free. The texture is chewy at the edges and soft in the center, with melty chocolate and little pockets of crunchy sprinkles in every bite. Whether I’m celebrating something or just baking for fun, this pie always feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Crust:

• 1 9-inch unbaked pie crust (homemade or store-bought). I like using a classic butter crust, but any standard pastry crust will do.

For The Filling:

• ¾ Cup (1½ sticks) unsalted butter, melted and slightly cooled. I use real butter for flavor and structure.

• 1 Cup packed light brown sugar. This gives the filling a rich, caramel-like depth.

• ½ Cup granulated sugar. I add this for sweetness and balance.

• 2 Large eggs. These bind the batter and help it set into that perfect cookie texture.

• 2 Teaspoons vanilla extract. I always use pure vanilla for the best flavor.

• ½ Teaspoon almond extract (optional). This adds that signature “cake batter” taste.

• 1¾ Cups all-purpose flour. I spoon and level the flour to avoid over-measuring.

• 1 Teaspoon baking soda. This helps the filling rise and puff up slightly.

• ½ Teaspoon salt. A little salt brings out the sweetness and balances the flavors.

• ¾ Cup white chocolate chips. These melt into creamy pockets throughout the pie.

• ¾ Cup semi-sweet or milk chocolate chips. I’ve tried both, and they work beautifully.

• ½ Cup rainbow sprinkles. I only use jimmies (the long, soft kind), not nonpareils, to prevent color bleeding.

Directions

1. I preheat the oven to 350°F (175°C). I press the pie crust into a 9-inch pie dish and crimp the edges neatly, then set it aside.

2. In a large mixing bowl, I whisk the melted butter with both sugars until smooth and creamy. This takes about 1–2 minutes of whisking by hand.

3. I add the eggs, vanilla, and almond extract and whisk until the mixture becomes glossy and fully combined.

4. I stir in the flour, baking soda, and salt, mixing just until no dry streaks remain. I make sure not to overmix, which keeps the cookie texture soft.

5. I fold in the white chocolate chips, semi-sweet chocolate chips, and rainbow sprinkles gently, distributing them evenly throughout the thick batter.

6. I spoon the batter into the prepared pie crust and smooth out the top with a spatula. For a decorative finish, I sprinkle a few extra chips and sprinkles on top.

7. I bake the pie for 35 to 40 minutes, or until the edges are golden and the center is set but still slightly soft. If the crust edges start to brown too quickly, I cover them loosely with foil halfway through baking.

8. I remove the pie from the oven and let it cool for at least 1 hour before slicing. This resting time helps the pie firm up and makes clean slices easier.

Optional Garnishes: I sometimes drizzle melted white chocolate or vanilla glaze over the top, or add whipped cream and a few extra sprinkles. A scoop of vanilla ice cream takes it over the top.

Servings And Timing

This Confetti Cake Batter Cookie Pie makes about 8 generous slices. It takes roughly 15 minutes to prepare, 35 to 40 minutes to bake, and about 1 hour to cool completely. From start to finish, I can have it ready in just under 2 hours.

Variations

• I sometimes swap the white chocolate chips for butterscotch or peanut butter chips for a flavor twist.

• For a darker, more intense chocolate version, I use dark chocolate chunks and add 1 tablespoon of cocoa powder to the dry ingredients.

• If I’m out of almond extract, I leave it out, though the cake batter taste isn’t as strong.

• I’ve also made mini versions in muffin tins—these bake in 18–22 minutes and are great for parties.

• A gluten-free version works well when I use a 1:1 gluten-free flour blend and a store-bought gluten-free crust.

Storage/Reheating

I keep leftover slices covered at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week.

To freeze, I wrap individual slices in plastic wrap, place them in a freezer bag, and store for up to 2 months. To reheat, I microwave a slice for 10–15 seconds for that warm, gooey texture. When reheating the entire pie, I cover it with foil and place it in a 300°F oven for about 10–15 minutes.

FAQs

Can I Make This Pie Ahead Of Time?

Yes, I often bake it a day ahead and keep it covered at room temperature. It holds up really well and tastes even better the next day as the flavors develop.

Do I Have To Use Both White And Semi-Sweet Chocolate Chips?

No. I like the mix for contrast, but using just one type of chip still makes a delicious pie. I’ve even made it with all milk chocolate before.

What Kind Of Sprinkles Should I Use?

I always use jimmies—the long, soft kind—because they hold their color and don’t bleed into the batter. Nonpareils tend to melt and make streaks of color.

Can I Use A Graham Cracker Crust Instead?

I’ve tried it with a graham cracker crust, and while it works, it’s a little more crumbly and doesn’t hold the dense cookie filling as well as a classic pie crust.

How Do I Know When It’s Done Baking?

I look for golden edges and a center that’s just barely set. If I jiggle the pan slightly and the middle moves a bit but doesn’t look raw, it’s ready. It will firm up as it cools.

Conclusion

Confetti Cake Batter Cookie Pie is the perfect dessert when I want something easy, fun, and full of color. It combines all my favorite things—chewy cookies, creamy chocolate, buttery crust, and rainbow sprinkles—into one celebratory slice. Whether I serve it plain, dressed up with toppings, or warm with ice cream, it’s always a crowd-pleaser and a go-to in my recipe box.