Snickerdoodle Pie

By Angie Barrett

Prep Time:

20m

Bake/Cook Time:

45m

Yield:

8 servings

Plan for:

Chill 4 hours (optional)

This Snickerdoodle Pie is a yummy mashup of a cream pie and a snickerdoodle cookie. The buttery, cinnamon sugar pie filling tastes just like warm snickerdoodle cookie dough. Serve at room temperature with a scoop of vanilla ice cream or chill it for a firmer slice of pie.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Snickerdoodle Pie Crust

1 refrigerated pie crust
2 tablespoons butter, melted
2 teaspoons ground cinnamon
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Snickerdoodle Pie Filling

1 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup unsalted butter, room temperature
1 cup all-purpose flour*
1/2 teaspoon salt

Topping

Vanilla ice cream (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Press a refrigerated pie crust into a 9-inch pie dish.
Melt 2 tablespoons butter and brush onto pie crust.
In a small bowl mix together 2 tablespoons sugar and 2 teaspoons ground cinnamon. Sprinkle 1/2 cinnamon sugar mixture over pie crust. Set aside.
Add butter and sugar to bowl of a stand mixer. Mix until smooth.
In a bowl combine flour and salt. Slowly add flour mixture to stand mixer. Mix until incorporated.
Spoon filling into prepared pie crust.
Sprinkle remaining cinnamon sugar over top of pie.
Bake for 45 minutes.
Let cool completely before slicing.
Serve with vanilla ice cream.