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Snickerdoodle Pie

As many of you know, I live with a Snickerdoodle bandit, he would eat Snickerdoodles day and night if I let him. I can’t say I blame him, they are pretty tasty.

Of course I had to try this pie recipe when I saw it, however, it’s more like a cake baked into a pie shell. But wow, it really tastes like an authentic Snickerdoodle. A crunchy crust with a tender inside and a layer of cinnamon gooey-ness on the bottom, it’s perfect. Just perfect.

This is one of those desserts you take out of the oven, let it cool a bit and then serve. It really tastes best that way.

Somehow, this pie-cake lasted two days around here and then disappeared. We’ll be making this again.

Give it a try.

Preheat oven to 350o F. Prepare pastry and line 9″ pie plate. In a bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.

In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined plate.

Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden brown and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.

So delicious. Your pie top and crust will probably be much lighter in color. I inadvertently set my oven fifty degrees hotter than necessary…whoops.

Snickerdoodle Pie
From Better Homes and Gardens

1 rolled refrigerated unbaked piecrust or your favorite homemade pie crust (9″)
1 Tablespoon raw sugar or coarse sugar
3/4 teaspoon ground cinnamon, divided
1/2 cup butter plus 1 Tablespoon, divided(some softened, some melted)
1/2 cup packed brown sugar
3 Tablespoons water
2 Tablespoons light colored corn syrup
1-1/2 teaspoons vanilla, divided
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour

Preheat oven to 350o F. Prepare pastry and line 9″ pie plate. In a bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.

In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined plate.

Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden brown and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.

Comments

  1. OMG! My hubby and I are on WW (he of course is already back to his goal weight…grrrr) **I am just jealous** However I think this is going to have to be on the menu this weekend for sure! 🙂 My Grandmother would have loved this too….she made the BEST Snickerdoodle cookies..I miss her…..

    Reply

  9. Wow that cake really looks good.I don’t know what a snickerdoodle is, but if it’s anything like the cake, I’m sure it’s delicious! (Going to go google snickerdoodle now haha)

    Reply

  15. Oh yum! I’m also a snickerdoodle fiend. I bookmarked your snickerdoodle ice cream recipe from a while back, but have yet to splurge on the ice cream maker. This one, however, I have all the ingredients (and tools) on hand for! So excited to make it! YUMMY!

    Reply

  19. Since my hubby likes something like that for breakfast, I bet it would not last long around here! It does look delicious. I like the darkness of the crust because I like everything extra crunchy and toasted. I will definitely try this one before too long. I added it to my list!

    Reply

  21. Yeah, it’s offical, after become a follower of your blog, I’m not going t lose anymore weight. *sigh* At least I’ll be swimming in awesome desserts! This looks excellent!

    Reply

  30. Shame on you! You’re the one who got me hooked on Snickerdoodles. I’ll have to bookmark this one for after I lose the 10 lbs. I’ve gained since Christmas…

    Reply

  31. Well, I tried snickerdoodle cookies and snickerdoodle ice cream on your say so, so why not snickerdoodle cake-pie? And you don’t have to admit to setting the oven too high. Just say, “I really wanted that rich, caramel color!”

    Reply

  34. I put the ingredients into WW’s Recipe tracker. Assuming 10 servings, you’re looking at about 10 points. The question is, can you stop at one serving? I doubt I can, this recipe will have to wait till Fall.

    Reply

  37. The photo had me drooling. I’m going to try this recipe for this weekend. I am pretty sure the husby and my little kiddo will love it (how can you go worng with ‘Snickerdoodle’?).

    Reply

  47. Do you cook the pie crust before filling?
    It doesn’t look as if you did- but you used premade pie crust? I made one from scratch so I’m not sure if that’s different. Not sure what to do-pie in progress.

    Reply

  54. I am going to make this today for the church picnic tomorrow. I am going to use a premade frozen crust-is it a deep dish crust or a regular?
    Many thanks!

    Reply

  57. When I first stumbled along the goodness of snickerdoodles I saw that there was a snickerdoodle pie and had every intention of trying it. Thanks for reminding me. Yours looks great. Cinnamony gooey-ness? Yes, please. 🙂

    Btw, Congrats on your new vines being planted.
    ~ingrid

    Reply

  58. I stumbled upon this awhile ago and I’m making it for a dessert/study party tomorrow. I did half the work tonight by lining the pie plate and making and adding the filling to it. Then an idea struck me. For those of you who have already made this and know what it’s going to taste like – what do you think of adding pecan halves on top of the filling layer before the syrup? I was thinking toast the halves, make the syrup, layer the halves prettily across the top and then pour the syrup over it and then when it bakes the pecans will become candied. Any opinions? Thanks!

    Reply

  59. made this for my boyfriend’s birthday yesterday. it came out great! i subbed soy milk, and had to use white vinegar instead of cream of tartar (i don’t know if this mattered or worked, but google told me to).

    i think pecans would be great on top!

    Reply

  62. I caved in and made this just for myself…its delicious!! Would you store this at room temp and just reheat in microwave or is it better to keep in the fridge?

    Reply

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