White Chocolate Confetti Cookie Pie

Preheat oven to 375ºF. Grease a 10-inch round pie dish. In a large bowl, mix the flour, cornstarch, baking soda and salt together until blended. Set aside.

Cream the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment, until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl. Add the vanilla, almond and egg and paddle for 7-8 minutes until the mixture is homogenous and very fluffy. There shouldn’t be any visible streaks of butter. (Don’t skip this step!) Scrape down the sides of the bowl.

With the mixer on its lowest speed, slowly add in the flour mixture and paddle just until fully incorporated and no white streaks remain.

Add in the white chocolate chips and the sprinkles and mix just until they are fully distributed.

Pour the dough into the prepared pan and bake in the preheated oven for 22-24 minutes. The edges will be slightly browned and the center will still be slightly underdone. Allow the pie to cool completely before cutting.

Note: If you prefer to bake these as cookies, scoop onto a cookie sheet and bake for 8-10 minutes, or until the edges are slightly browned. Cool on a wire rack.