Snickerdoodle Pie

Happy pi(e) day! I tried this recipe not only to celebrate pi day, but also as an early birthday dessert for my hubby, who loves snickerdoodle cookies. And it was a hit--we all loved it, 10/10 all the way! In my YouTube video below, I flubbed a couple of times on ingredient order; it still turned out great anyway, so I think it's a forgiving recipe lol. As for 'original recipe credit', I found it on two different sites with only one tiny variation, and could not tell which site had posted it first, so I'm listing both. Either way, if you love snickerdoodles, you are bound to love this, too.

As stated in the video, there is a cream cheese drizzle to top this in the original recipe; we opted to leave this out and have vanilla ice cream with it instead, which is delicious :)

Link to my YouTube video of preparation: https://youtu.be/JyKdxpYVLfE

Both 'original' recipe links: https://www.somethingswanky.com/snickerdoodle-pie-la-cookies-and-cups/

https://cookiesandcups.com/im-liking-the-snickerdoodle-pie/

Ingredients:

for the crust--

1 unbaked pie crust for 9" pie plate (I used this recipe to make my own)

1 T. sugar

1/2 tsp. cinnamon

~1 T. butter, melted

for the syrup--

1/2 c. light brown sugar, packed

1/4 c. (half of a stick) butter

3 T. water

2 T. light corn syrup

1/4 tsp. cinnamon (*I forgot to add this in the video, still turned out great, will add next time!)

1/2 tsp. vanilla extract

For the filling--

1/4 c. unsalted butter, softened

1/2 c. sugar

1/4 c. powdered sugar

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cream of tartar

1 egg

1 tsp. vanilla extract

1/2 c. milk (original recipe doesn't specify type; I used 2%)

1 1/4 c. (5.31 oz.) all-purpose flour

Directions:

1. For the crust--Place the unbaked pie crust in the pie plate and crimp top edge as desired. Combine the sugar and cinnamon in a small bowl. Brush the melted butter all over inside the pie crust, then sprinkle 1 tsp. only of the cinnamon-sugar mixture all over to coat evenly; reserve the rest for later.

2. For the syrup--In a small saucepan over medium heat, combine the brown sugar, butter, water, corn syrup, and cinnamon. Bring to gentle boil and stir frequently to keep from boiling over for 2 minutes. 

3. Remove from heat and stir in the vanilla extract. Set aside to cool while you make the filling.

4. Heat oven to 350°F.

5. Place butter in the bowl of a stand mixer, then beat for 30 seconds. Add the sugar, powdered sugar, baking powder, salt, and cream of tartar. Beat together until well combined.

6. Add the egg and vanilla extract. Beat to combine, then slowly beat in the milk. (*I did this in wrong order in the video!)

7. Gradually mix in the flour and keep mixing until mixture becomes smooth.

8. Pour the mixture into the pie crust in the pie dish and spread as evenly as possible. Slowly pour the reserved syrup all over the top of the filling.

9. Sprinkle the reserved cinnamon-sugar mixture as evenly as possible across the top of the syrup. Cover the edges of the pie crust with aluminum foil.

10. Bake for 25 minutes, then remove the foil and bake for additional 20 minutes, or until a toothpick inserted in center comes out clean.

11. Cool, serve (with ice cream, if desired) and enjoy!