CAKE PIE RECIPE RECIPES

Steps:

• Put rack on lowest position in oven.
• Preheat oven to 375.
• In a medium bowl, stir together melted butter and sugar.
• Stir in flour, salt, lemon peel and lemon juice.
• In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
• In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
• Pour filling into pie crust.
• I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
• Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
• Let cool before serving. But it's good warm too!

Steps:

• Make 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.Preheat 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.Make 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. In 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. Pour mixture onto prepared pie crust. Sprinkle all over with more rainbow sprinkles. Refrigerate until firm, 5 to 6 hours.