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It might not be our birthday, but today is the “birthday” of Erin McDowell’s gorgeous and joy-sparking new cookbook, The Book on Pie. In honor of the occasion, we’re making her genius mashup of celebratory desserts, birthday-cake pie.
On the origins of this particularly delightful dessert, McDowell shares it was a joint effort with her assistant, Katie. “I’ve long believed the best ideas come through collaboration,” she writes, “and this recipe is a shining example of what happens when sweet-minded brains collide (and have access to an entire cabinet of sprinkles). We dreamt up a cake batter–like custard filling, speckled with sprinkles and topped with chocolate meringue, inside a flaky crust.”
Without the meringue topping, this pie can be made up to 24 hours ahead and stored at room temperature, and the unbaked pie dough will keep in the fridge for up to three days. It’s our experience that preparing as much in advance as possible will make final assembly a breeze.
You probably shouldn’t wait for a birthday to make this, just saying.
Excerpted from The Book on Pie © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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