Pie Crust (These are mini-pies, but you could totally do full-sized.)
Instant Pudding (Prepared as pie filling - mixed with 1 3/4 cups of cold milk)
Whipped Cream (or Cool Whip)
Wilton Nonpareils 6 Mix Sprinkle Assortment (or other sprinkles divided by color)
Parchment paper for template
Optional (for "pot of gold"):
1 Thin Mint Girl Scout Cookie (or other round, dark cookie)
Yellow or gold sanding sugar or sprinkles
Fill an already-baked pie crust with prepared pudding. Let set for about 5 minutes in the refrigerator. Spread whipped cream over the top of the pudding. (Mine looks a little yellow because I was using leftovers from my Pi(e) Day pie, and it was yellow.)
I traced the outline of the top of the pie plate, which was a little too big. If you do that, leave a good 1/4"-1/2" around the outside to allow for the crust and pan.
Then, cut along the lines from one side so that you can peel back each color section.
As you can see, I didn't leave enough space, so I had to get rid of my Red stripe, but I just moved each color in a line. It all worked out.
*Note: You want to re-cover each section with its parchment paper as you apply the next color of sprinkles. If not, there will be way too much sprinkle spillage.
*To capture the rogue sprinkles, gently dip your fingertip into the whipped cream at the bottom, and use that as a magnet to grab the runaways. Some mixing will remain, unless you want to spend a lot of time cleaning it up.
I had these crusts leftover from Pi(e) day, so I also made two without templates.
Click the Links Below to See:
Pot of Gold Cake Pops
Beach Ball Cake (using the same decorating technique)
French Silk Pie Recipe (includes crust and whipped cream recipes)
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