Birthday-Cake Pie

1. Make the Crust: In a medium bowl, whisk together the flour, cocoa powder and salt. Add the butter cubes, tossing them in the flour until coated. Cut the butter into the flour by pressing the pieces between your fingers and thumbs, flattening the cubes into big shards.

2. Continue to toss the butter with the flour as you work, re-coating the pieces. Mix until the butter is about the size of walnut halves.

3. Make a well in the center of the bowl and add the water. (Have more at the ready.) Toss the mixture gently to moisten it. Add more water, 1 to 2 tablespoons at a time, until the dough comes together. When it starts to come together, you can mix by gently kneading the dough to make it more homogenous. The dough should hold together easily without feeling dry and crumbly or wet and sticky. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes (and up to 3 days) before using.

4. On a lightly floured surface, roll out the dough about 1 inch wider than a 9-inch pie plate (it should be about ¼ inch thick). Transfer to the pie plate, gently pushing it into the base. Trim the overhang to about ½ inch around the edge of the plate. Tuck and crimp as desired. Refrigerate for at least 15 minutes before baking.

5. Par-Bake the Crust: Preheat the oven to 425°F. Using a fork, dock the bottom of the crust all over. Cut a square of parchment slightly larger than the pie plate, then place it on top of the crust and fill with pie weights or dried beans. Transfer to the oven and bake until the edges just start to brown, 15 to 17 minutes. Remove from the oven and use the parchment to lift the pie weights from the crust. Return to the oven and bake until set (look for a dry, matte appearance), about 3 minutes more. Cool completely. Lower the oven temperature to 375°F.

6. Make the Filling: In a medium bowl, whisk ½ cup (99g) of the sugar and the flour to combine. In a small bowl, lightly whisk the egg yolks. Add the egg yolks, cream, vanilla extract, almond extract and salt to the sugar mixture and whisk until well combined.

7. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until foamy, about 1 minute. With the mixer running, add the remaining ½ cup (99g) sugar in a slow, steady stream and then continue to whip to medium peaks, about 5 minutes.

8. Add about one-quarter of the meringue to the egg yolk mixture and gently whisk to incorporate (this will help to lighten the mixture and make it easier to incorporate the rest of the meringue). Whisk in the remaining meringue in two or three additions. Gently fold in the sprinkles.

9. Place the parbaked crust on a baking sheet. Pour the custard into the pie crust and gently sprinkle more sprinkles over the top. Bake until the pie appears set, 35 to 40 minutes. Cool to room temperature.

10. Make the Meringue: While the pie is cooling, bring a medium pot filled with about 2 inches of water to a simmer over medium-low heat. Set a medium bowl over the pot, add the egg whites, cream of tartar, sugar, salt and vanilla (if using) and whisk to combine. Heat, whisking constantly, until the mixture reaches 160°F on a thermometer.

11. Remove the bowl from the heat and continue to whisk (or transfer the heated mixture to the bowl of a stand mixer fitted with the whip attachment). Whip the mixture on medium-high speed until it reaches medium peaks, about 5 minutes. Gently fold in the cocoa powder until combined.

12. Before serving, spoon, spread, or pipe the chocolate meringue around the edge of the pie. Garnish with sprinkles.

Note: Traditional sprinkles (jimmies) or nonpareils don’t work as well in this recipe—they bleed into the mixture more quickly (which can tint it sort of a gray color) and won’t stay suspended in the custard.