Snickerdoodle Cream Pie

By cecelia26_

Ingredients

• Snickerdoodle Chunks:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 1/2 cups flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3 Tbl sugar
• 2 tsp cinnamon
• Cinnamon Graham Cracker Crust:
• 1 ¹⁄3 cups graham cracker crumbs
• 1/4 cup sugar
• 1 tsp cinnamon
• 5 Tbl butter, melted
• Vanilla Cream Pie Filling:
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 3 cups milk
• 4 egg yolks
• 1/2 cup white vanilla chips
• 3 Tbl butter
• 1 tsp vanilla

Details

Adapted from cookiescakespiesohmy.com

Preparation

Step 1

Snickerdoodle Chunks:
Preheat oven to 350°. Spray a 9″x9″ pan with non-stick spray. Cream butter and 3/4 cup sugar. Mix in egg. Add flour, cream of tartar, baking soda, and salt; mix well. Stir together the 3 Tbl sugar and cinnamon, sprinkle 1 Tbl evenly in bottom of prepared pan. Spread batter in pan and sprinkle another 1 Tbl of cinnamon/sugar evenly over the top. Bake for 15 minutes. Cool, cut into small chunks, put in a large bowl, sprinkle remaining cinnamon/sugar and toss. Cover and set aside. Make cinnamon graham cracker crust.

Cinnamon Graham Cracker Crust:
Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into 9″ deep dish pie plate and bake in preheated 375° oven for 8 minutes. Cool while making the cream pie filling.

Vanilla Cream Pie Filling:
Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat, stir in white vanilla chips, butter, and vanilla. Beat several times while cooling to just warm. Fold snickerdoodle chunks into vanilla cream filling (reserve some little snickerdoodle chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream, reserved snickerdoodle chunks and a sprinkle of cinnamon sugar.