If you love a classic snickerdoodle cookie, than you’re going to really enjoy the taste of this fall Snickerdoodle Pie recipe! You get the best of both worlds. It’s an easy fall baking option that’s great as a Thanksgiving dessert option too. Served warm with rich vanilla ice cream, it’ll be a guest favorite that you’ll make again and again.
Related: No-bake Egg Nog Pie Recipe
Everyone Loves The Taste Of This Snickerdoodle Pie
The flavor and texture of snickerdoodle is unexpected and amazing. If you’ve never experienced snickerdoodle before, you might be wondering what it tastes like. It’s sugary, buttery, rich and has a strong sense of cinnamon behind it. Traditionally, the cookies are like a sugar cookie that’s rolled into cinnamon sugar before baking. This pie starts with a buttery and flakey crust and then the cookie texture makes up the actual pie filling. It’s baked to perfection and delicious when you serve it warm.
You can make it and enjoy for 4 days afterwards, just seal the top (like with plastic wrap). Re-heat in the microwave before serving, for 30-60 seconds. Always serve with vanilla ice cream – well, that’s my preference anyways!
How To Make This Snickerdoodle Pie Recipe
Preheat oven to 350 degrees. Prep pie pan with baking spray. Press refrigerator crust (uncooked) into the pie pan. Combine 1 tablespoon of sugar and 1/2 teaspoon of cinnamon together in a small bowl. With the melted butter brush to lightly coat the crust. Sprinkle the crust with 1 teaspoon of the cinnamon-sugar mixture. Set aside.
For the syrup: Combine the brown sugar, 1/4 cup melted butter, water, corn syrup, and 1/4 teaspoon of cinnamon in a saucepan. Heat over medium heat until it starts to boil. Continue to stir to dissolve the sugar. Boil for about 2 minutes. (gently boil) Remove away from the heat. Add while stirring in 1/2 teaspoon of vanilla. Set aside.
Add 1/4 cup of butter (soft) to a mixing bowl with an electric mixer on medium speed for about 30 seconds. Slowly add in the sugar, powdered sugar, baking powder, salt, and cream of tartar continuing to beat until well combined. Add the egg and 1 teaspoon of vanilla mixing until combined. Slowly add into the milk continuing to beat until combined. Mix in the flour.
Scoop the filling from the mixing bowl onto the crust. Using the spatula spread it evenly on the crust.
Carefully & slowly pour the syrup over the pie filling.
Sprinkle the cinnamon-sugar on top of the syrup covered filling. Gently cover the crust edges with the foil.
Bake at 350 degrees for 25 minutes. Carefully removed the foil off the edges of the pie crust. Bake pie for an additional 20 minutes. (Until the filling is puffed and a golden brown color). Insert a toothpick near the center of the pie checking to see if it comes out clean. Set aside to cool for 30 minutes on a wire rack.
For the optional frosting: Using a stand mixer combine the butter, cream cheese,heavy whipping cream, powdered sugar, vanilla, and cinnamon.Continue to mix on medium speed until combined and smooth. Put the tip in the piping bag. Scoop the frosting into the bag. Add medium to large dollops of frosting on the pie next to the crust.
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