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Snickerdoodle Pie is a crazy easy homemade pie that everyone in the family will love! It’s not similar to any other pie recipe out there – it’s a cross between a cake and a cookie all in a pie crust.
What is Snickerdoodle Pie?
Snickerdoodle pie is a pie that I like to think was created from the depths of my sugar-craving brain. It’s like the perfect combination of a snickerdoodle cookie with the taste of a yummy snickerdoodle cake.
The cinnamon sugar mixture with the homemade sweet glaze will have you slicing yourself just “one more piece.”
Why you’ll love this recipe!
There are so many reasons to make this easy pie recipe, but here are my top three reasons that I think you’ll love!
- You can make this for Halloween, Thanksgiving, and any holiday!
- It’s the perfect pie recipe to wow your family and friends.
- Every time you make it, you’re going to fall in love with the flavor even more!
Ingredients Needed
- All Butter Pie Crust – This is the best flaky pie crust! But you can also use a store bought crust – I won’t tell!
- Packed brown sugar – Make sure to pack it down when you’re measuring it.
- Ground cinnamon – The perfect flavor addition.
- All-purpose flour – You can sift the flour to get rid of any lumps – but you don’t have to. Be sure to measure it correctly.
- Baking powder – I like to use aluminum-free baking powder when baking.
- Salt – Just a pinch.
- Unsalted butter – Make sure that the butter is melted.
- Granulated sugar – Needed for that sweet goodness!
- Egg – Helps to hold and bind the ingredients together.
- Vanilla extract – Pure vanilla extract is my go-to.
- Milk – Whole milk is best, but you can also substitute nondairy milk or low-fat milk. Fat free can be used but it may dry out the pie so I don’t recommend it.
- Powdered sugar – The perfect sweet addition!
How to make Snickerdoodle Pie
- Prepare the pie crust plate: Prepare the pie crust and place it on a 9-inch pie plate. Chill the crust for 30 minutes.
- Preheat: Preheat the oven to 350 degrees.
- Stir: Stir together the cinnamon and brown sugar. Set aside.
- Whisk: Whisk the baking powder, flour, and salt in a different bowl. Set aside.
- Add butter: Stir the melted butter into the sugar in a bowl. Then stir in the vanilla and the egg. Add the flour mixture and ½ cup of milk and stir until it’s smooth.
- Add to the pie crust: Dish out half of the pie batter into the pie crust and then sprinkle on a little bit of the brown sugar mixture. Then add the rest of the batter on top. (If you have any remaining cinnamon sugar mixture, you can add it to the top of the pie.)
- Bake: Put the pie onto a cookie sheet and add the pie crust shield to cover the edges. Bake for 42-45 minutes.
- Add the glaze: Once you take the pie out of the oven, whisk the vanilla, 1 tsp of milk, and the powdered sugar together, and then pour over the top of the pie. Let the pie cool and serve before cutting into it. (you can also top with ice cream!)
Storing and Freezing Instructions
If you have leftovers of this Snickerdoodle pie, cover and store it in the fridge. You can easily take it out and let it come to room temperature before serving next. For the best results, eat within three days.
To freeze this homemade pie, add it to a freezer-safe storage container. Eat within three months.
FAQs
To make the perfect pie, cook for 42-25 minutes. You can insert a toothpick in the center to check if it’s done.
This is sometimes just what happens with pie crust! The easiest way to keep your pie crust from browning too quickly is to use a pie shield. It’s the perfect way to cover the crust so that it cooks in pace with the rest of the pie.
The toothpick test is the easiest way to check and see that the pie is done baking. Take a clean toothpick and insert it into the middle of the pie after the baking time has passed. If the toothpick comes out clean, the pie is done baking and ready to be taken out of the oven.
You can! If you need to save on time, you can easily use a premade pie crust for this recipe. You’ll notice a flavor difference by using a homemade pie crust, but it will cut down on your prep time dramatically.
Other fun snickerdoodle recipes:
Snickerdoodle Pie
Ingredients
Crust:
- 1 recipe All Butter Pie Crust (or a refrigerated/frozen crust)
Cake and Filling:
- ¼ cup (50g) packed brown sugar
- 1 tablespoon (7g) ground cinnamon
- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Glaze:
- ¼ cup (28g) powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Instructions
- Prepare pie crust and place in a 9-inch pie plate; be sure to chill the crust at least 30 minutes before filling and baking.
- Preheat oven to 350°F.
- Stir together brown sugar and cinnamon. Set aside.
- Whisk flour, baking powder and salt in a small bowl. Set aside.
- Stir melted butter with sugar in a large bowl. Stir in egg and vanilla. Add flour mixture and ½ cup milk into the butter mixture and stir until smooth.
- Place half of batter into the prepared pie crust. Sprinkle with brown sugar mixture. Top with remaining batter.
- Place pie on a cookie sheet and cover edges with a pie crust shield. Bake until a toothpick comes out clean from the center of the pie, about 42-45 minutes.
- As soon as you remove the pie from the oven, whisk the powdered sugar with vanilla and 1 teaspoon milk in a small bowl. Spread over top of the pie to glaze. Let pie cool completely before cutting and serving.
Recipe Video
Recipe Notes
Recipe Nutrition
Snickerdoodle pie is a fluffy cake like pie full of cinnamon sugar like a snickerdoodle with a simple icing – this is the perfect brunch or dessert pie recipe!
I made this and it was absolutely delicious. Everyone loved it. Then I couldn’t find the Recipe. I went crazy until I found the same exact one. It is so good getting ready to make it again.
Ok so this pie was very good, don’t get me wrong but the crust was still pretty raw keeping it covered the whole time. Felt like it could’ve been taken off half way through.
Did you use the homemade crust or a store bought one?
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