Using an electric mixer, whip unsalted butter for two minutes, add in sugar and then whip for another three minutes until it is fluffy.

Add in one egg and vanilla, continue to mix until fully combined.

Mix in baking powder, salt, and flour slowly on medium speed until a dough forms.

Using a spatula, fold in rainbow sprinkles (so that they don’t get crushed).

Remove from the bowl, cover with plastic wrap, and refrigerate until chilled (about one hour).

Roll out dough and place into a pie pan, cut excess (You can use these extra pieces to make a lattice!)

Combine ricotta, sugar, two eggs and vanilla in a mixing bowl. Mix until combined on medium speed.

Add in salt, baking powder and flour. Continue to mix until combined and then fold in the rainbow sprinkles.

Pour into the pie crust and cover with lattice.

Whisk one egg in a small bowl, and use a brush to paint over the lattice with the egg mixture.

Sprinkle with sugar and bake for 35 minutes at 375 degrees Fahrenheit. (Add in extra sprinkles here if you want an extra colorful pie).