What a Fun Pie!
Seems like “Unicorn” is all the rage these days. From ice cream to cakes, you can find almost anything with a Unicorn Twist. So how about making a Unicorn Pie? Well, that is exactly what I did this past weekend and I’m so excited to share.
I’ve Always Loved Unicorns
I wished I had pictures from my Unicorn Collection in my school days. Pretty sure that I had anything and everything unicorn. I even had the complete Princeton Gallery Unicorn collection. So creating this Unicorn pie and seeing all the Unicorn themed cakes, cupcakes and drinks brings back great memories.
Let’s Get Going and Make Unicorn Pie
Okay, back to the recipe. This colorful and tasty Unicorn pie is a version of my White Chocolate Dream in Chocolate Cookie Crust. The filling is a great combination of white chocolate ganache, cream cheese and cool whip/whipped cream. The crust, however, was a “let’s try adding sprinkles” to the crust I use on the Key Lime Pies and see what happens.
So, I’ll be honest. I’m on the fence about the Sprinkle Crust. The look is great and colorful, I’m just not sure that I’m over the top in love with the taste. I did put a lot of Sprinkles in the crust. The Sprinkles do flavor the crust, so just be aware of that when making. However, if you are a true Sprinkle love then you are going to love this crust.
Look at All Those Pretty Colors
The filling for this pie come together quickly and easy. The one tricky part is making the ganache. Just remember, melt the white chocolate and cream – SLOWLY. Microwave on medium at 30 second intervals and stir in between. It usually takes about 3 rounds of 30 seconds to completely melt.
The recipe calls for candy/chocolate food coloring that is oil based not water based. I haven’t tried standard gel colors because of the chocolate. I know normally with chocolate I wouldn’t use any water base colors. However, with the whipped cream and cream cheese, I don’t think it would hurt. I’ll put that on the list to try out.
Just portion out filling in to bowls and color. It is that easy! I do keep one portion of the filling white. Choose whatever colors you like or that will fit your party theme. How cute would this pie be in Red, White and Blue! I can see a Fourth-of-July Firework Pie in my future.
Spoon and Stir The Filling
Drop the colored filling by spoonful into the completely cooled crust. I had about 2 layers of scoops for the pie pictured. Then take a butter knife or spatula and “gently” swirl thru the filling. You just want to move the filling around a bit, too much stirring will blend the colors and you won’t have the distinctly colored layers.
Top it All Off
You can leave the pie as it is, with the colored swirls. However, I choose to put additional cool whip/whipped cream on top. These are fun pies, so be creative and colorful. Oh, yes – -That is more sprinkles that you see on top.
Rainbows, Sprinkles, Unicorns — Oh My!
The variations of this pie are endless. You could do a version for a gender revel with pink and blue sprinkles and filling. How about for the holidays? Christmas with Red/Green, Halloween with Orange/Black or Valentine’s Day with Red, Pink and White. Did I hear Camouflage? Have an Army or Hunter in the family, I can see versions of this pie in all kinds of color combinations.
Show Me Your Pie!
I would love to see what you come up with. We could start a new trend! Sprinkle Dream Pies. Send me picture or tag on Instagram @TheSugarSandBox , I would love to share!
Happy Unicorn Dream Pie Baking!
Unicorn Pie with Sprinkle CrustPrint Recipe
- Unicorn Dream Pie
- 2 packs of graham crackers, crushed or about 2.5 cups
- 1 stick of butter, melted
- 1/4 cup brown sugar
- 1 egg white - the white from one egg
- Assorted Sprinkles
- 1.5 cups of white chocolate
- 1/2 cup heavy cream
- 1/2 cup powdered Sugar
- 8 ounces of cream cheese, softened
- 8 ounces of cool whip or 3.5 cups of stabilized whipped cream
- Cool Whip for topping or Whipped cream (optional)
- 9-inch spring form
- Chocolate food coloring
- More Sprinkles
Step 1 – The Sprinkle Crust
Preheat oven to 325 degrees.
Prep a 9-inch spring form pan with parchment paper on the bottom and slightly grease the sides.
Finely crush the 2 packages of graham crackers.
Mix graham crackers, brown sugars and sprinkles in a large bowl.
Melt butter and pour over dry mixture. Mix with a fork until well blended.
Add the egg white and mix well.
Place about ½ of the mixture into the spring form and press into the bottom of the pan.
Use the remaining mixture to pull up the sides of the spring form.
Bake 235 degrees for 15 to 20 minutes.
Step 2 – Unicorn Dream Filling
In a microwave safe bowl, melt the chocolate and cream on 30 second intervals. Stir between each 30 second. Do not over heat. The mixture should be just melted.
In a large mixing bowl, add cream cheese and powdered sugar. Beat for 2 minutes until very smooth.
Add the melted chocolate and cream mixture. The mixture will still be slightly warm, do not let it cool.
Fold in the Cool Whip (or stabilized whipped cream)
Portion out the filling mixture to the number of bowls that you want to color.
Color each bowl of filling using food coloring for candy/chocolate (oil or powdered based food coloring)
Drop by spoonful into the prepared crust, alternating colors all around the bottom.
When all the colors are in, swirl thru the mixture with a knife.
Add additional cool whip (whipped cream) to the top.
Add more sprinkles.
Chill for at least 4 hours before cutting.
Store in the refrigerator. Freeze for up to 6 months.
The amount of sprinkles in the crust is up to your taste and look!