Ingredients
1 1/2 c. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1 stick unsalted butter, thinly chopped
tbsp. ice water
6 tbsp. rainbow sprinkles, divided
1 large egg, beaten with 1 tbsp. water
2 c. heavy cream
1 c. vanilla cake mix
1 3.4-oz package instant vanilla pudding mix
1 1/2 c. cold milk
Preparation
Step 1Make the Dough: Combine flour, sugar, and salt. Use your fingers to combine the butter pieces, forming a crumbly dough. Gradually add ice water, 1 tablespoon at a time, until a pliable dough forms. Fold half of the sprinkles into the dough, mixing just enough to combine. Mold dough into a disc, cover with plastic wrap and refrigerate for at least 1 hour.Step 2Preheat oven to 350°. Lightly flour your work surface, then roll out the dough until it’s about 1/4"-thick and large enough to fill the bottom and sides of the pie plate. Crimp edges, then brush with a beaten egg. Bake until the crust has turned lightly golden, 7 to 9 minutes.Step 3Make the Filling: In the bowl of a stand mixer with the whisk attachment, beat heavy cream until soft peaks form, about 2 minutes. Beat in cake mix until stiff peaks form, about 2 minutes more. Step 4In a medium bowl, combine pudding mix and milk and whisk to combine. Let stand until thick, then fold pudding and remaining sprinkles into heavy cream-cake mixture. Step 5Pour mixture onto prepared pie crust. Sprinkle all over with more rainbow sprinkles. Refrigerate until firm, 5 to 6 hours.
