Thursday, November 17, 2011

Snickerdoodle Pie

Something about cold weather put me in a pie frame of mind. I could happily eat pie all year around but I always tend to really think about them with the first cold snap. It also might have been the fact that I received an email chalked full of pie recipe from All You late last week.

So put together the facts that I love pie and the fact that my best friend and I were sitting on her couch chit-chatting Friday night discussing what I’ll be bringing to the girls poker party on Saturday and I remembered that her favorite cookie is a snickerdoodle and ta-da I knew exactly what I was making.

Now, let me explain the poor photos, it isn’t the prettiest pie. Although I am certain someone could or has taken a better photo of it. Let me also explain that it doesn’t quite taste like a snicker doodle, it’s more like a chess pie with some sweetness on top. When I make it again, because despite the fact that it wasn’t spot on snickerdoodle it was really good, I’ll be baking it without the cinnamon sugar on top and instead sprinkling that over after it’s baked. I might also try to come up with some sort of sugar cookie crust. I know that seems like a lot of changes but even without them the pie actually tasted very good like I said above. I brought home half from the party and there is only one piece left as of this writing. That either means it's really good or I am a cow, heck, let's go with both.

Snickerdoodle Pie
recipe from

1 frozen pie crust, thawed
1/4 teaspoon ground cinnamon
1 cup plus 1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
4 large egg yolks, lightly beaten
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Fit pie crust dough into a 9-inch pie pan and crimp edge decoratively. Place in refrigerator to chill while preparing filling.

Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack.

In a small bowl, stir together cinnamon and 1 Tbsp. sugar.

In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell.

Sprinkle cinnamon-sugar over custard.

Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer.

Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.

The girls said that it had a slight lemon taste which I am assuming is from the buttermilk. It actually reminded me of a pie that Baby Cakes’ Granny makes, incidently a lemon chess pie. I really did enjoy it.


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