Snickerdoodle Custard Pie

By MarieR

It has all the charm of a snicker doodle cookie except that it is in the form of a creamy pie. Good-quality chocolate will elevate the pie to a whole new life.
(Before serving:Need to refrigerate for 2 hours after cooking and cooling)
AJC, 27 January 2016

Ingredients

• l. 1/2 of a 15-oz. package rolled refrigerated unbaked piecrust (1 crust)
• 1 oz. bittersweet chocolate, melted
• 4 eggs
• 1/2 cup sugar
• 2 tsp. vanilla
• 1/4 tsp. ground cinnamon
• 1/8 tsp. salt
• 1/8 tsp. ground nutmeg
• 2 cups fat-free half-and-half
• 1 tsp. sugar
• 1/2 tsp. unsweetened cocoa powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 oz.bittersweet chocolate, melted

Details

Adapted from ajc.com

Preparation

Step 1

Text

Paper



It has all the charm of a snickerdoodle cookie except that it is in the form of a creamy pie. Good-quality chocolate will elevate the pie to a whole new level.
Preheat oven to 450 degrees. Let crust stand according to package directions. Unroll crust; place in a 9-inch pie plate. Fold under extra crust even with edge of plate; flute edge. Prick bottom and sides of crust with a fork. Line crust with a double thickness of foil.
Bake 8 minutes; remove foil. Bake 4 to 6 minutes more or until crust is lightly browned. Cool on a wire rack.

Reduce oven temperature to 350 degrees. Spread or brush 1 ounce melted chocolate over the bottom and sides of cooled crust. Let stand until chocolate is set.

For filling, in a bowl lightly beat eggs with a fork. Stir in sugar, vanilla, cinnamon, salt and nutmeg.
Gradually whisk in half-and-half until well combined. Carefully pour filling into crust (crust will be full). To prevent over browning, cover edge of pie with foil.
Bake 55 to 60 minutes or until a 1-inch area around outside edge is puffed and set (center may be jiggly and appear undone). Remove foil. Cool completely on a wire rack. Cover and chill within 2 hours.

Before serving, stir together sugar, cocoa powder, cinnamon and nutmeg. Sprinkle spice mixture over pie.
Cut pie into wedges. Drizzle with remaining melted chocolate.
Makes 12 servings (1 wedge each).

— Adapted from “Calorie-Smart Meals” by Better Homes and Gardens (Houghton Mifflin Harcourt; Dec. 29 2015; $19.99)