Ingredients for Snickerdoodle Pie
- Pie Crust
- 1/4 cup (1/2 stick) softened unsalted butter
- 1/4 cup granulated sugar
- Ground Cinnamon
- 1/2 cup packed light brown sugar
- 1/4 cup water
- Light Corn Syrup
- 1 1/2 tablespoons vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 large egg
- 1/2 cup milk
- All Purpose Flour
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How to Make Snickerdoodle Pie
- Preheat oven to 350°F (175°C).
- Prepare your favorite 9-inch pie crust and line a 9-inch pie plate.
- In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Set aside.
- Brush the prepared pie crust with 2 tablespoons of melted butter. Sprinkle 1 teaspoon of the cinnamon-sugar mixture over the buttered crust.
- For the syrup:
- In a medium saucepan, combine 1/2 cup packed light brown sugar, 1/4 cup (1/2 stick) unsalted butter, 1/4 cup water, 1/4 cup light corn syrup, 1/2 tablespoon vanilla extract, and 1/4 teaspoon ground cinnamon.
- Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
- Reduce heat and simmer gently for 2 minutes.
- Remove from heat and stir in 1/2 teaspoon vanilla extract.
- Set aside to cool slightly.
- For the filling:
- In a large mixing bowl, cream together 1/4 cup (1/2 stick) softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy (about 30 seconds).
- Beat in 1/2 cup powdered sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cream of tartar until well combined.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add 1/2 cup milk, beating until just combined.
- Gradually add 1 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Pour the filling into the prepared pie crust.
- Gently pour the cooled syrup over the filling.
- Sprinkle the remaining cinnamon-sugar mixture over the top.
- Cover the edges of the pie crust with aluminum foil to prevent burning.
- Bake for 25 minutes.
- Carefully remove the foil.
- Continue baking for another 20-25 minutes, or until the top is puffed and golden brown, and a toothpick inserted into the center comes out clean.
- Let the pie cool completely on a wire rack for at least 30 minutes before serving.
- Serve warm, topped with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
104g
Fat
34g
Carbs
13g
