Snickerdoodle Pie
Indulge in the warm, nostalgic flavors of Snickerdoodle Pie, a dessert that seamlessly blends the comforting essence of the classic cookie with the elegance of a homemade pie. Featuring a buttery, flaky crust and a cinnamon-sugar filling that’s rich, creamy, and perfectly spiced, this pie is the ultimate treat for cinnamon lovers. Topped with a crackly sugar-cinnamon layer that bakes to golden perfection, this dessert is as visually stunning as it is delicious. Ready in just over an hour with minimal prep, it’s an ideal centerpiece for holidays, family gatherings, or cozy nights in. Serve it with a scoop of vanilla ice cream or whipped cream for a show-stopping finish that’s guaranteed to impress. This Snickerdoodle Pie effortlessly combines nostalgic flavors with a modern twist, making it a must-try recipe for any dessert enthusiast.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.75 cups Cold unsalted butter
- 4 tablespoons Cold water
- 0.75 cups Brown sugar
- 0.5 cups Heavy cream
- 2 teaspoons Ground cinnamon
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2 tablespoons Cornstarch
- 2 tablespoons Granulated sugar (for topping)
- 1 teaspoon Ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix the flour and 1/2 cup granulated sugar together. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, stirring, until the dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess overhang. Chill the crust while preparing the filling.
In a large bowl, whisk together the brown sugar, heavy cream, cinnamon, vanilla, eggs, and cornstarch until smooth and well combined.
Pour the filling into the chilled pie crust and smooth the surface with a spatula.
In a small bowl, mix the 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle evenly over the top of the filling.
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set but slightly jiggles in the center when you gently shake the pie dish.
Remove the pie from the oven and let it cool to room temperature on a wire rack. The pie will continue to set as it cools.
Slice and serve your Snickerdoodle Pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
3473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 391.9 g | 143% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 232.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
