Snickerdoodle Pie

You can never have too many side dish recipes, so give Snickerdoodle Pie a try. For 50 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 349 calories, 4g of protein, and 15g of fat. This recipe serves 10. A mixture of granulated sugar, egg, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. 49 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is brought to you by Taste and Tell Blog. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so amazing. Try Snickerdoodle Pie, Snickerdoodle Cupcake Pie, and Snickerdoodle Pumpkin Pie for similar recipes.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Roll out the single pie crust and line a 9-inch pie dish with the crust. Crimp edges as desired.In a bowl, combine the tablespoon of coarse or raw sugar and teaspoon of the cinnamon. Brush the 2 teaspoons of melted butter on the bottom of the pie crust, then sprinkle 1 teaspoon of the cinnamon sugar mixture over the butter. Set aside.In a small saucepan over medium heat, combine the brown sugar, cup butter, water, corn syrup, and remaining teaspoon of cinnamon. Bring to a boil, stirring to dissolve the brown sugar. Let the mixture boil for 2 minutes, then remove from the heat. Stir in teaspoon of vanilla, and set aside.In a mixing bowl, beat the cup softened butter on medium speed for 30 seconds. Beat in the cup of granulated sugar, powdered sugar, baking powder, salt and cream of tartar. Beat in the egg and the remaining 1 teaspoon of vanilla extract. Slowly beat in the milk, just until combined. Add in the flour, and beat to combine.Spread the cookie mixture evenly into the pie dish. Slowly pour the syrup over the top. Sprinkle with the remaining cinnamon sugar mixture.Cover the edges of the pie with foil, and bake for 25 minutes. Remove the foil, and continue to bake until the top of the pie is puffed and golden brown, and a toothpick inserted in the middle comes out clean, about 20 more minutes. Cool for at least 30 minutes before serving. If desired, serve with cinnamon ice cream or vanilla ice cream dusted with cinnamon.

 

Step by step:

1. Preheat the oven to 350F.

2. Roll out the single pie crust and line a 9-inch pie dish with the crust. Crimp edges as desired.In a bowl, combine the tablespoon of coarse or raw sugar and teaspoon of the cinnamon.

3. Brush the 2 teaspoons of melted butter on the bottom of the pie crust, then sprinkle 1 teaspoon of the cinnamon sugar mixture over the butter. Set aside.In a small saucepan over medium heat, combine the brown sugar, cup butter, water, corn syrup, and remaining teaspoon of cinnamon. Bring to a boil, stirring to dissolve the brown sugar.

4. Let the mixture boil for 2 minutes, then remove from the heat. Stir in teaspoon of vanilla, and set aside.In a mixing bowl, beat the cup softened butter on medium speed for 30 seconds. Beat in the cup of granulated sugar, powdered sugar, baking powder, salt and cream of tartar. Beat in the egg and the remaining 1 teaspoon of vanilla extract. Slowly beat in the milk, just until combined.

5. Add in the flour, and beat to combine.

6. Spread the cookie mixture evenly into the pie dish. Slowly pour the syrup over the top. Sprinkle with the remaining cinnamon sugar mixture.Cover the edges of the pie with foil, and bake for 25 minutes.

7. Remove the foil, and continue to bake until the top of the pie is puffed and golden brown, and a toothpick inserted in the middle comes out clean, about 20 more minutes. Cool for at least 30 minutes before serving. If desired, serve with cinnamon ice cream or vanilla ice cream dusted with cinnamon.

Nutrition Information:

covered percent of daily need