Snickerdoodle Pie

By Kelli with an I

A fluffy and cinnamon-sugar infused snickerdoodle cookie pie. Best served warm with ice cream or a tall glass of milk.

Ingredients

• 1 pie crust
• 2 tbsp cinnamon sugar, divided
• 2 tbsp butter, melted
• Cookie Filling -
• 1/4 C butter, softened
• 1/2 C granulated sugar
• 1/4 C powdered sugar
• 1 + 1/2 C all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1 egg
• 1/2 C milk
• 1 tsp vanilla extract
• Cinnamon Sugar Swirl -
• 1/4 C butter
• 1/2 C brown sugar
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 3 tbsp water

Details

Servings 8
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 350 degrees F. Thaw your pie crust according to the package, or place your pie crust in a pie dish. Brush the 2 tbsp melted butter and sprinkle with 1 tbsp cinnamon sugar. Set aside.

2. Cream the 1/4 C butter with the sugars until smooth. Mix in the flour. Then add in baking powder, salt, and cream of tartar. Add in the egg, milk, and vanilla. Beat until smooth then spread onto the crust.

3. In a saucepan, melt the butter, brown sugar, cinnamon, vanilla, and water until slightly bubbling. Pour onto the pie filling and sprinkle the remaining 1 tbsp cinnamon sugar.

4. Cover the edges of the pie crust with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes or until the pie only slightly moves.