Sugar Cookie Sprinkle Pie with White Chocolate Buttercream
A festive dessert that transforms classic sugar cookie flavors into an indulgent pie. This sweet creation features a tender pie crust filled with a rich custard-like filling studded with colorful sprinkles and white chocolate chips, then topped with fluffy buttercream frosting. Perfect for birthdays, holidays, or any celebration that calls for extra sweetness and whimsy. The combination of textures from the flaky crust, creamy filling, and smooth frosting creates a delightfully nostalgic treat that appeals to both children and adults.
Ingredients
- 1 recipe single pie crust, of your choice or store bought
- 8 TBSP unsalted butter, melted
- 1 ½ cups granulated sugar
- ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use cup-for-cup replacement
- ½ tsp salt
- 2 large eggs
- ½ cup festive sprinkles
- 1 cup white chocolate chips
- ½ cup unsalted butter
- ½ cup vegetable shortening
- 3 ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ TBSP milk
- more sprinkles, for garnish(optional)
- mini sugar cookies, for garnish(optional)
Instructions
- 1
Grease a 9-inch pie plate with butter
- 2
Roll out pie crust and crimp edges evenly with fingers
- 3
Place crust in refrigerator while preparing filling
- 4
Preheat oven to 350F
- 5
Mix granulated sugar, flour, and salt in a large bowl
- 6
Add eggs to the sugar mixture
- 7
Slowly pour melted butter into sugar mixture and whisk until smooth
- 8
Fold in sprinkles and white chocolate chips
- 9
Pour filling into chilled pie crust
- 10
Bake until filling is slightly puffed and center is set, about 40-45 minutes
- 11
Let cool completely before frosting
- 12
Combine butter and vegetable shortening in electric mixer bowl
- 13
Beat with paddle attachment on medium speed until smooth, about 2 minutes
- 14
Add half of powdered sugar and beat on low speed for 2 minutes until creamy
- 15
Add remaining powdered sugar, vanilla and milk
- 16
Beat until frosting is creamy and fluffy, about 2 minutes more
- 17
Place frosting in piping bag and pipe on cooled pie
- 18
Garnish with more sprinkles and mini sugar cookies if desired
Tips
Chill the pie crust before filling to prevent shrinkage during baking
Let the pie cool completely before adding frosting to prevent melting
Use a piping bag for professional-looking frosting decoration
Good to Know
covered in refrigerator for up to 3 days
can be made 1 day ahead without frosting, add frosting before serving
at room temperature, slice with sharp knife
Common Mistakes
chill crust before filling to avoid shrinkage
cool completely before frosting to avoid melting
beat frosting adequately to avoid lumpy texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use cup-for-cup replacement
General Alternatives
FAQ
Can I make this pie ahead of time?
Yes, you can make the pie without frosting up to 1 day ahead. Store covered in the refrigerator and add the buttercream frosting just before serving for best results.
What if I don't have vegetable shortening for the frosting?
You can substitute additional butter for the shortening, though the frosting will be slightly less stable and have a richer flavor. The texture will still be creamy and delicious.
How long will this pie keep?
The finished pie will keep covered in the refrigerator for up to 3 days. The frosting may soften slightly over time but will still taste great.