Discover the Snickerdoodle Pie Recipe, your new favorite dessert that perfectly captures the warm, comforting flavors of classic snickerdoodle cookies in a luscious pie format. This recipe is exceptionally useful for anyone craving a homemade treat that’s both familiar and delightfully new, offering a sweet escape with every bite.
Key Ingredients for Snickerdoodle Pie Recipe
- 1 unbaked 9-inch pie crust (store-bought orHomemade)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or full-fat plain yogurt
- 1/4 cup milk
- For the cinnamon-sugar topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make Snickerdoodle Pie Recipe
Embrace the simplicity and sheer deliciousness of this Snickerdoodle Pie Recipe. It’s incredibly easy to whip up, featuring a rich, creamy filling that’s reminiscent of its cookie counterpart, balanced with a hint of tanginess. The preparation time is approximately 20 minutes, with an additional 45-55 minutes for baking, making it a weekend treat or a weeknight indulgence.
Step-by-Step Instructions
Preheat Your Oven and Prepare the Crust: Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust onto a baking sheet to catch any spills that might occur during baking. This also makes it easier to transfer the pie to and from the oven.
Cream the Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and 1 cup of granulated sugar. Using an electric mixer (or a whisk and some elbow grease), cream these ingredients together until they are light and fluffy. This process incorporates air, which contributes to the pie’s tender texture.
Incorporate the Eggs and Vanilla: Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract for that signature sweet aroma and flavor.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, cream of tartar, baking soda, and salt. This ensures that all the leavening agents and spices are evenly distributed throughout the batter.
Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream (or yogurt) and milk. Begin and end with the dry ingredients. Mix on low speed (or stir until just combined) after each addition. Be careful not to overmix the batter, as this can result in a tough pie. You want a smooth, homogenous batter, similar to a thick cake batter.
Pour Filling into the Pie Crust: Carefully pour the prepared batter into the unbaked pie crust. Spread it evenly with a spatula to ensure a level surface.
Prepare the Cinnamon-Sugar Topping: In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. This will be sprinkled over the pie before baking.
Pecan Lover? Add Pecans (Optional): For an added crunch and flavor dimension, you can sprinkle about 1/2 cup of chopped pecans over the top of the pie filling before adding the cinnamon-sugar topping. This step is entirely optional but highly recommended for those who enjoy the textural contrast.
Sprinkle with Cinnamon-Sugar: Evenly sprinkle the prepared cinnamon-sugar mixture over the surface of the pie. This will create a delightful crunchy, cinnamon-spiced crust as it bakes, reminiscent of the topping on a snickerdoodle cookie.
Bake the Pie: Place the pie on the preheated baking sheet in the center of the oven. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown. The center should be set but might still have a slight wobble.
Cool the Pie: Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This cooling process is crucial for the filling to set properly. Allowing it to cool completely will also prevent the crust from becoming soggy.
Chill (Optional but Recommended): For the best texture and easiest slicing, it’s recommended to chill the Snickerdoodle Pie Recipe in the refrigerator for at least 2-3 hours before serving. This allows the filling to firm up beautifully.
Why You’ll Love This Snickerdoodle Pie Recipe
You’ll adore this Snickerdoodle Pie Recipe for its incredibly comforting, homemade taste that feels like a warm hug on a plate. Its primary feature is the unbelievably creamy, subtly tangy filling, perfectly complemented by that signature snickerdoodle cinnamon-sugar crust. Making this pie at home is incredibly budget-friendly compared to buying a specialty dessert, allowing you to indulge in a gourmet experience without breaking the bank, all while enjoying the delightful burst of cinnamon and sugar. It’s a delightful twist on traditional pies, offering a unique flavor profile that’s less dense than a pecan pie but more substantial and swoon-worthy than a simple cookie. Get ready to fall in love with this unique dessert and add it to your baking repertoire!
Craving a dessert that hits all the right nostalgic notes while offering something a little different? This Snickerdoodle Pie Recipe is your answer. It embodies the cozy, inviting essence of snickerdoodle cookies transformed into a show-stopping pie that’s perfect for gatherings or a quiet treat. Gather your ingredients, preheat your oven, and prepare to create a masterpiece that will have everyone asking for the recipe.
Storing and Reheating Tips
To store your delicious Snickerdoodle Pie Recipe, allow it to cool completely on a wire rack. Once cool, cover the pie tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. The pie will set up further in the refrigerator, making it easier to slice and enjoy.
If you wish to freeze portions or the entire pie for future enjoyment:
- Freezing Unbaked: You can freeze the unbaked pie. Prepare up to step 8 (sprinkle with cinnamon-sugar topping), then cover the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 2-3 months. When ready to bake, remove the foil and plastic wrap and bake from frozen at 350°F (175°C) for approximately 60-70 minutes, or until the filling is set and golden brown. You may need to loosely tent with foil to prevent over-browning.
- Freezing Baked: Once baked and completely cooled, you can freeze individual slices or the entire pie. Wrap slices tightly in plastic wrap, then in foil or place in an airtight container. Freeze for up to 2-3 months. To reheat a slice, let it thaw in the refrigerator overnight, then enjoy cold or gently warm in a low oven or microwave until just heated through.
Final Thoughts
This Snickerdoodle Pie Recipe is a pure delight, merging beloved cookie flavors with a beloved pie format. It’s a comforting, crowd-pleasing dessert that’s surprisingly simple to make. Give this recipe a try and savor every cinnamon-kissed bite!
Snickerdoodle Pie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust onto a baking sheet to catch any spills that might occur during baking. This also makes it easier to transfer the pie to and from the oven.unbaked 9-inch pie crust
- In a large mixing bowl, combine the softened unsalted butter and 1 cup of granulated sugar. Using an electric mixer (or a whisk and some elbow grease), cream these ingredients together until they are light and fluffy. This process incorporates air, which contributes to the pie’s tender texture.1/2 cup unsalted butter, 1 cup granulated sugar
- Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract for that signature sweet aroma and flavor.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, cream of tartar, baking soda, and salt. This ensures that all the leavening agents and spices are evenly distributed throughout the batter.1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream (or yogurt) and milk. Begin and end with the dry ingredients. Mix on low speed (or stir until just combined) after each addition. Be careful not to overmix the batter, as this can result in a tough pie. You want a smooth, homogenous batter, similar to a thick cake batter.1/2 cup sour cream, 1/4 cup milk
- Carefully pour the prepared batter into the unbaked pie crust. Spread it evenly with a spatula to ensure a level surface.unbaked 9-inch pie crust
- In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. This will be sprinkled over the pie before baking.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
- For an added crunch and flavor dimension, you can sprinkle about 1/2 cup of chopped pecans over the top of the pie filling before adding the cinnamon-sugar topping. This step is entirely optional but highly recommended for those who enjoy the textural contrast.1/2 cup chopped pecans
- Evenly sprinkle the prepared cinnamon-sugar mixture over the surface of the pie. This will create a delightful crunchy, cinnamon-spiced crust as it bakes, reminiscent of the topping on a snickerdoodle cookie.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
- Place the pie on the preheated baking sheet in the center of the oven. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown. The center should be set but might still have a slight wobble.
- Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This cooling process is crucial for the filling to set properly. Allowing it to cool completely will also prevent the crust from becoming soggy.
- For the best texture and easiest slicing, it’s recommended to chill the Snickerdoodle Pie Recipe in the refrigerator for at least 2-3 hours before serving. This allows the filling to firm up beautifully.