Snickerdoodle Pie Recipe (2024)

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Warm and sweet snickerdoodle pie with an extra helping of cream cheese glaze on the top!

Happy Wednesday! Are you surviving the week ok? Or have you already given up and flopped down in front of Netflix? I’m somewhere in the middle of that, I think. We’re having a MUCH better week than last week (long story, car problems, blah, blah, blah). But I also plan to skip my workout and eat a pint of ice cream in front of Gilmore Girls after the kids are in bed tonight.

So, you know. There’s that.????

Today I’m sharing a recipe that was originally slated for Thanksgiving time.

I KNOW. Running a bit behind over here.

But I couldn’t NOT share it!! And I couldn’t wait all the way until Thanksgiving comes around again, so here we are. But I don’t think you’re going to mind. Not when I’m sharing with you the recipe for honest-to-goodness one of the BEST pies I’ve ever made.

And that’s saying something considering this pie and this pie. And this pie.

But today we’re taking things to a whole new level. Say it with me…

Snickerdoodle.

Snickerdoodle Pie FAQ

Can I use a pre-baked pie crust?

Yes, if you are using a pre-baked crust, bake it for 9 minutes at 350 degrees F before adding the filling.

Can I make this pie ahead of time?

Yes, the pie can be covered and stored in the refrigerator for up to 2 days.

If you’re in the mood for a delicious and decadent dessert, look no further than this snickerdoodle pie. With an extra helping of cream cheese glaze on top, this pie is sure to satisfy your sweet tooth. So pull out your rolling pin and get ready to bake up a storm!

Snickerdoodle Pie

Yield: 8 slices

This pie is made by pouring a homemade cinnamon syrup over top of a soft, cake-like pie filling inside of a buttery crust. When it bakes, the syrup swirls with the filling and leaves a sugary, crunchy layer on top!

Ingredients

1 unbaked pie crust
1tablespoonsugar
1/2teaspoon plus 1/4 teaspoon ground cinnamon, divided
2teaspoons butter, melted

For the Syrup:

1/2cup packed brown sugar
1/4cup butter
3tablespoons water
2tablespoons light-colored corn syrup

For the Filling:

1/2teaspoon plus 1 teaspoon vanilla, divided
1/4cup butter, softened
1/2cup granulated sugar
1/4cup powdered sugar
1teaspoon baking powder
1/2teaspoon salt
1/4teaspoon cream of tartar
1egg
1/2cup milk
1 1/4cups all-purpose flour

For the Cream Cheese Glaze:

3 ounces cream cheese, softened
3 tablespoons powdered sugar
2 tablespoons milk

Instructions

Preheat oven to 350 degrees F. Press the unbaked pie crust into a 9-inch round baking dish.
In a small bowl combine the sugar and 1/2 tsp. cinnamon.
Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
For syrup:in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
For filling: in a mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour.
Spread evenly inthe crust.
Slow pour syrup over the pie filling. Sprinkle the top with remaining cinnamon-sugar mixture. Cover the edges with foil.
Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack.
Make the glaze: whisk together the cream cheese, powdered sugar, and milk until smooth. Drizzle over pie before serving.