A few months ago I made a Chocolate Chip pie for date night at Brian’s house, and we both agreed it was one of the best things I’ve made. Three days later, he returned an empty pie tin to my house- his family polished off everything we didn’t eat.
But I wanted to make it better. I wanted to make this recipe my own. And so I thought- What makes things better? What is something food bloggers love? What can I do to change this recipe? Then it hit me- Cake batter. Cake batter posts are everywhere. Round-ups, cookies, puppy chow, popcorn, cinnamon rolls… the recipes you can find with cake batter flavor are nearly endless. So I’m throwing one out there into the mix, combining three of my favorite things- cake batter, cookies, and pies. And the best part is, no actual cake mix is used! Instead, I used a combination of butter, almond, and vanilla extracts to create the cake batter taste. Butter extract and flavor can be bought at craft stores, specialty baking stores, or online. I used Wilton brand that I got from AC Moore. Almond extract can also be bought at craft stores and and in the baking aisle of most grocery stores.
The base recipe is from a cookbook I got for Christmas a few years ago from a friend of mine called Your Favorite Brand Name Chocolate Cookbook for a chocolate chip pie. I simply removed the chocolate chips, and added sprinkles and a mixture of extracts to give it a cake batter taste… without using any cake mix.
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp butter flavor.
- 1/2 c flour
- 1/2 scant c sugar
- 1/2 c brown sugar
- 1 c (2 sticks) butter, softened to room temperature
- 1/4 c sprinkles
- 1 pie crust for a 9-inch pie pan. (I use my perfect pie crust that has served me well for 12 years. Store bought or your own favorite recipe will work just as well.)
- Preparation: Preheat oven to 325˚ F. Spray 9-inch pie pan. Roll out pie crust and place in pan.
- Beat eggs in mixer on high until foamy. Mix in extracts.
- In a small bowl, mix together flour, sugars, and salt. Mix into egg mixture.
- Beat in butter and stir in sprinkles. Bake for 45-55 minutes or until a knife inserted in the middle comes out clean. Let cool for a few minutes for the filling to firm up. Serve warm.
Leftovers can be kept in the refrigerator for 3-5 days. When reheating, heat slice in microwave for 15-30 seconds.