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The best ever Crinkly Salted Caramel Snickerdoodle Pie. A super simple pie made with browned butter, eggs, sweet cinnamon sugar, and plenty of milk chocolate caramel chunks. Everything is baked together until puffed on top yet gooey in the center. The crust is buttery, flaky, and sprinkled with cinnamon sugar. Inside, the filling is warm with pockets of melted chocolate caramels, notes of warm cinnamon, and vanilla. Delicious when served with a dollop of vanilla whipped cream. It’s the perfect Thanksgiving pie.
It’s the first Friday of November and we’ve got Thanksgiving pie to share! Can you all feel the excitement for the holidays? Thanksgiving is so close and I will be sharing my full 2022 menu next week!
And then before we know it, it’s going to be Christmas time! So many fun days ahead. I just love the holiday season.
Even though I’m excited for Christmas I always look forward to celebrating Thanksgiving with fun new recipes. As I’ve mentioned, growing up we would spend Thanksgiving with my mom’s side of the family in Pennsylvania.
Thanksgiving in Pennsylvania meant that the rest of the long weekend was spent at our cabin in ripely New York.
One tradition that we’ve always kept as part of our Thanksgiving festivities was pie. My mom would bake two pies once we arrived at the cabin, her pecan pie and her chocolate chip cookie pie.
I’ve talked about her cookie pie many times, it’s probably my favorite pie. Over the years I seem to want to create a fun twist and this pie. This year it’s snickerdoodle!!!
But of course, it’s snickerdoodle with a twist.
The details
When it comes to pie crust, I do always make my own. But I never throw shade at anyone who chooses to use store-bought. Because honestly store bought is great! You have to save time and stress where you can. So I’m sharing my homemade crust recipe but feel free to take a shortcut and use store-bought as well.
Once you have your crust sorted out, sprinkle it with cinnamon sugar (simply just sugar mixed with cinnamon). No pre-baking the crust for this pie, which I find to be a little fussy.
The filling is easy and you don’t even need a mixer. What you do need is brown butter, so start with that. Just brown the butter on the stove until it smells nutty, then let it cool slightly.
Now whisk together brown sugar, eggs, and cream. Then add in that brown butter and vanilla. The butter should still be warm to touch.
Next, stir in chocolate-covered caramels and dark chocolate chunks.
For the chocolate caramels, I used the Dove milk chocolate caramels, but they’re honestly not my favorite. I wish they melted down better.
I would recommend a dark chocolate caramel, but haven’t found a good store-bought option! If you have one, please share it in the comments.
The final step is cinnamon sugar on top adding in that snickerdoodle flavor we love.
When the pie comes out of the oven, it will be very poofed on top with a slight bit of wiggle in the center. As the pie cools, it will fall and set up.
Wait a little bit to let it cool slightly, then cut and serve while still warm. Or at least that’s my personal favorite way to enjoy it. But honestly, this pie is great warm or cool, so serve how you like it.
Such a yummy Thanksgiving pie!! Hope you all enjoy it and plan to make it soon! See ya tomorrow for our first Thanksgiving cocktail.
Looking for other Thanksgiving desserts? Here are my favorites:
Gooey Chocolate Chip Cookie Pumpkin Pie
Chewy Brown Sugar Maple Cookies
Gooey Chocolate Chip Cookie Pie
Lastly, if you make this Crinkly Salted Caramel Snickerdoodle Pie., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite.
Crinkly Salted Caramel Snickerdoodle Pie
Servings: 8
Calories Per Serving: 497 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pie crust round (homemade recipe below)
- 1 egg, beaten for brushing
- 1/3 cup cinnamon sugar
- 6 tablespoons salted butter
- 1 cup light or dark brown sugar
- 2 large eggs
- 1 egg yolk
- 1/3 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup chocolate covered caramels or chocolate chunks
- 1/2 – 1 cup semi-sweet chocolate chips or chunks
- flaky sea salt
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.2. Butter an 8-inch pie plate, then sprinkle with 1 tablespoon cinnamon sugar. Fit the pie crust into the pie plate. Brush the edges of the crust with beaten egg, then sprinkle with cinnamon sugar. Lightly prick the bottom of the dough with a fork. Freeze 10 minutes.3. Meanwhile, add the butter to a small saucepan set over medium heat, cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes. 4. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until well combined. Add the cream. Whisk in the warm brown butter and vanilla. Fold in the chocolate caramels and chocolate chips. Pour the mixture into the crust, making sure the chocolate is evenly distributed throughout. Sprinkle the top of the pie with 2-3 tablespoons of cinnamon sugar. Place the pie on a baking sheet. 5. Bake for 40-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. I bake between 40-45 minutes. Remove from the oven and let cool 15-20 minutes. Serve the pie warm, sprinkled with sea salt (if desired), and dolloped with whip cream or ice cream. Or serve at room temp. Both options are great!
Notes
Cinnamon Sugar: mix 1/3 cup sugar with 1 tablespoon ground cinnamon. Store in an airtight container.
Caramels: I used Dove milk chocolate caramels, but am still looking for the perfect chocolate caramel. These are nice, but I wish they melted better.
All Butter Pie Crust
Servings: 2 crusts
Calories Per Serving: 1433 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 2 tablespoons hazelnut liquor (optional)
Instructions
- 1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.3. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.
Have you tried ghirardelli dark chocolate caramels? And do the chocolate caramels get chopped, or tossed in whole?
Hi there! I would recommend chopping them up! xT
We have a Cookbook club where we choose a cookbook or blog and we all make something from their recipes. We chose you and my daughter made this pie. Hand down out of this world! The Nestle Tollhouse Pie is one of our favorites too so this just takes it to a whole new level. She has made it two more times. I made your Thai Basil Beef Rolls. It was the favorite dish of the party.
Hi Jackie,
Wow, thanks so much for sharing about your cookbook club! That sounds like so much fun! Love to hear that this recipe was a hit, thanks to your daughter for making this:) Have a great Friday! xT
This is delicious! Do you have any tips to making ahead of time? I wasn’t sure if the crust could be made in advance or if the pie could be reheated.
Thank you!
Hi Taryn,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment! Sure, you could reheat on low!😎🍑 xx
I made these pies at Christmas time for our family Christmas party and it was a big hit!! So much they I’ve made them everytime we have a get together lol
Hey Janelle,
Amazing!! Love to hear that this recipe always turns out well for you, thanks so much for making it so often and your comment! xx