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.
Notes
To store, cool completely, cover tightly, and refrigerate for up to 3-4 days. Can be frozen unbaked or baked. Reheat gently.
