Birthday Cake Pie
Creamy no-bake Birthday Cake Pie with a graham cracker crust and funfetti filling.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup heavy whipping cream cold
- 1/2 cup rainbow sprinkles plus extra for topping
Instructions
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter and stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9 inch pie dish to form an even crust, then set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
- Gradually add the powdered sugar and vanilla bean paste to the cream cheese, mixing until the filling base is thick, smooth, and well combined.
- In a separate bowl, whip the cold heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Fold in the 1/2 cup rainbow sprinkles just until they are evenly distributed throughout the filling.
- Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set and chilled.
- Before serving, top the pie with additional rainbow sprinkles, slice with a sharp knife, and serve chilled.
Notes
- For the smoothest filling, let the cream cheese come fully to room temperature before beating.
- Chill the mixing bowl and beaters before whipping the cream for faster, more stable stiff peaks.
- Press the crust firmly with the bottom of a measuring cup to help it hold together in clean slices.
- The pie can be made up to 2 days ahead and stored covered in the refrigerator until serving.
- Chill the mixing bowl and beaters before whipping the cream for faster, more stable stiff peaks.
- Press the crust firmly with the bottom of a measuring cup to help it hold together in clean slices.
- The pie can be made up to 2 days ahead and stored covered in the refrigerator until serving.