snickerdoodle pie;
Originally posted August 22, 2016. Updated June 23, 2026 for content and clarity.
Let me start off by saying–yes, this snickerdoodle pie is everything you want it to be! A light and fluffy cinnamon coffee cake in pie form–you won’t go back. (Although innkeepers coffee cake gives it a run for its money). A flaky crust wrapped around a light and fluffy muffin-like texture, steeped in cinnamon syrup and sprinkled with cinnamon sugar. Snickerdoodle pie is light and airy like a snickerdoodle cookie, and does not skimp on the cinnamon.
This recipe came about from a coworker’s birthday–since I love to bake, celebrating a birthday is a perfect excuse to try new recipes! Of course, I want to make something they’ll like, so I do ask for a category or flavor so I don’t completely miss the mark. So when my coworker mentioned snickerdoodles, I wanted a fun take. And Deborah over at Taste and Tell delivered!
To start with, melt the butter and make your cinnamon glaze. Really just mix all the ingredients together and let it boil for 3 minutes before taking it off to cool. Simple really, but this butter, sugar, vanilla, and cinnamon mixture has all the flavor for snickerdoodle pie.
When you whip together the batter, it comes together somewhat like a cake batter. It’s thick but spreadable, though probably a little thicker than cake batter.
When you add the batter to the pie crust, it’ll look too empty. You’ll wonder if it will rise to fill the pie–it will! Every time I make this recipe I think the same thing, but without fail it comes out amazingly. It probably only filled up half of the pie crust before baking, but it rose to the occasion! (Do you like my dad jokes? I blame my dad, with love <3.)
You may think there’s not enough batter for the pie–trust the process! It looks like not enough but it will rise and fill out the pie.
secret to success
I admit that I didn’t make my pie dough from scratch for this recipe. Sometimes I do make my own pie crust, but honestly store-bought is just as good. I’ve used both frozen and refrigerated pie crusts from the grocery, but if you feel like making your own all the power to you! Just account for the chill time. Baking a warm pie crust can mess with the texture.
Frozen or refrigerated pie crusts work great if you don’t feel like making your own.
secret to success
As it turns out, my grocery sells both frozen and refrigerated pie crusts in pairs. Which ends up working out because every time I make this recipe, I end up doubling it. The first time I made snickerdoodle pie the double batch was made purely because I can’t read a recipe. You know how the recipe says 1/4 cup butter? Well, apparently in Katie’s Lala-land, 1/4 cup means a stick of butter. Which, for the record, is 1/2 a cup. But you know, since I had two pie crusts lying around, it was an easy pivot. Not like anyone was upset I ended up with twice as many pies!
The last time I made snickerdoodle pie for this update, I did it intentionally at least. But every time I bring snickerdoodle pie somewhere to share, it disappears. So I always need two pies.
I think snickerdoodle pie is perfect on its own. A forkful warm out of the oven is just to die for. If you do over-bake your pie a little and need to add a little moisture back, consider serving it with ice cream or a drizzle of caramel or chocolate sauce.
Serve warm from the oven as a beautiful coffee cake, or refrigerate and serve chilled with ice cream for dessert!
secret to success
It’s also not half bad cold either. My family doesn’t even mind it straight from the freezer, although my personal preference is still warm from the oven. Freezing is perfect to pack a lunch where the snickerdoodle pie thaws but is still chilled by the time you eat it. Bonus points for being a temporary ice pack for other items in the lunchbox too. Treat yo self!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other recipes? Here are some of my favorite ways to start your morning off right!
snickerdoodle pie;
Ingredients
cinnamon glaze;
- ½ cup brown sugar
- 2 Tbsp light corn syrup
- ¼ cup unsalted butter
- 1 tsp cinnamon
- 3 Tbsp water
- 1½ tsp vanilla extract
snickerdoodle pie;
- ¼ cup unsalted butter softened
- ½ tsp salt
- ½ cup sugar
- ¼ tsp cream of tartar
- ¼ cup powdered sugar
- 1 tsp baking powder
- ½ cup milk (I use whole milk)
- 1¼ cup all-purpose flour
- 1 unbaked pie crust (frozen or refrigerated)
- 2 Tbsp cinnamon sugar (combine 2 Tbsp white sugar with 1½ tsp cinnamon and mix)
Instructions
cinnamon glaze;
- In a medium saucepan over medium heat, combine ¼ cup (half stick) of butter, ½ cup brown sugar, 2 Tbsp corn syrup, 3 Tbsp water.
- Heat until butter melts and mixture comes to a rolling boil. Allow to boil for 2 minutes then remove from the heat
- Stir in 1 tsp cinnamon and 1½ tsp vanilla extract, then set aside to cool.
snickerdoodle pie;
- In a large mixing bowl, beat together ¼ cup softened butter, ½ cup sugar, ¼ cup powdered sugar, ½ tsp salt, and ¼ tsp cream of tartar. Mix until combined and fluffy.
- Add in 1 egg, 1 tsp baking powder, and slowly add in ½ cup milk, beating together until it forms a thick cake-batter-like mixture.
- Pour the batter into the pie crust. It may only come up to halfway fill the pan, but it will expand as it bakes. Reserve ¼ of the cinnamon glaze, and pour ¾ on top of the filling. It may pool or be slightly uneven which is perfectly fine.
- Cover the edges of the pie crust with foil and bake at 350°F for 25 minutes.
- Remove the foil from the edges of the pan and pour over the remaining glaze. It may sink through the uncooked batter but that's okay. Sprinkle all over with cinnamon sugar.
- Bake uncovered for another 20 minutes or until toothpick comes out clean in the center of the pie.
- Allow to cool before serving. Serve warm, if possible, and goes wonderfully with ice cream. Or you can chill it and serve cold as a refreshing dessert.
1 Comments
menu review: 100th post! – tipsychocochip
August 22, 2016 at 10:47 am
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