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Confetti Cake Batter Cookie Pie

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A colorful and festive dessert that combines the chewy texture of a cookie with the buttery base of a pie crust, packed with white and semi-sweet chocolate chips and rainbow sprinkles for that classic cake batter flavor and joyful look.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 55 minutes (including cooling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For The Crust:
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • For The Filling:
  • ¾ cup (1½ sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup white chocolate chips
  • ¾ cup semi-sweet or milk chocolate chips
  • ½ cup rainbow sprinkles (jimmies type)

Instructions

  1. Preheat oven to 350°F (175°C). Press the pie crust into a 9-inch pie dish and crimp the edges; set aside.
  2. In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and creamy, about 1–2 minutes.
  3. Add eggs, vanilla, and almond extract (if using); whisk until glossy and well combined.
  4. Stir in flour, baking soda, and salt until just combined—do not overmix.
  5. Fold in white chocolate chips, semi-sweet chocolate chips, and rainbow sprinkles until evenly distributed.
  6. Spoon batter into the prepared crust and smooth the top. Sprinkle extra chips and sprinkles if desired.
  7. Bake for 35–40 minutes, until edges are golden and center is set but still soft. Cover crust edges with foil halfway through if browning too fast.
  8. Cool for at least 1 hour before slicing to allow the filling to firm up.
  9. Serve warm with whipped cream or ice cream, or at room temperature for neat slices.

Notes

  • Use jimmies (long sprinkles) to prevent color bleeding in the batter.
  • Substitute white chocolate chips with butterscotch or peanut butter chips for variety.
  • To make it gluten-free, use a 1:1 gluten-free flour blend and a gluten-free pie crust.
  • Cool completely for clean slices or serve warm for a gooey texture.
  • Top with melted white chocolate, glaze, or ice cream for extra indulgence.

Nutrition

Find it online: https://savorymomskitchen.com/confetti-cake-batter-cookie-pie/