A Pie Per Week: Snickerdoodle Pie

Snickerdoodle pie

Brian:  All of the talk of Girl Scout Cookies got us into "cookie mode."  Who doesn't love a good snickerdoodle?

Snickerdoodle cookies!

Angie:  I did some searching and found several recipes to try.  Snickerdoodles not only taste good, they make the whole house smell so yummy while you are baking.  I was excited to try Snickerdoodle pie!  You start by pre-baking your crust for about 10 minutes.  This is a pie crust that cooks while baking, but we have found that the crusts don't get soggy when you pre-bake.

Preheat your pie shells

Brian:  Next you prepare your cinnamon sugar.  We'll provide amounts below, but this is something we just eyeballed.  Think cinnamon toast and the type of mixture you would sprinkle on your toast.

Cinnamon sugar

Angie:  Next you mix together your butter, buttermilk, egg yolks, flour, vanilla, salt and your remaining sugar.

Combine your ingredients

Brian:  After you have mixed well, pour your mixture into your pie shell.

Mix well and add to pie shell

Angie:  You then sprinkle your cinnamon sugar on top of your custard, and bake.

Sprinkle sugar on the custard

Brian:  I didn't really care for this pie.  The flavor was okay, it was more a texture thing for me.  It kind of tasted "eggy."  There are lots of recipes out there, and most only contain one egg and are a bit more cake-like.  If we did this one again, I would choose a different recipe.

Snickerdoodle pie ready for the oven

Angie:   I really didn't want to blog on this recipe, it's one I wouldn't use again.  I guess finding a good recipe is trial and error though.  I would use more of a "cookie" recipe for this next time.  I didn't care for the texture of this pie and the flavor wasn't as cinnamony (is that a word?) as I would have liked.  

Snickerdoodle pie by the slice

Pie Recipient of the Week

We really didn't feel this pie was worthy of giving away.  Hey, here's a pie, it's awful,  hope you enjoy it more than we did!  So, the pie sat in our fridge for a week and then went in the trash.  You win some, you lose some.

Recipe

Ingredients:

1 cup plus 1 Tbsp. sugar

4 tablespoons unsalted butter, melted and cooled

1 1/2 cups buttermilk

4 large egg yolks

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 prepared graham cracker crust

Directions:

1. 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 pie crust. Sprinkle cinnamon-sugar over custard.

2. 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.