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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.
Hi, I am planning to make this for thanksgiving. I am curious if a metal or glass pie dish is better than the other? Also is this pie okay to make the day before?
Hey Shania,
Yes, you can make this the day before and metal or glass is just fine, with glass you might have to increase your bake time! I hope you love this recipe! Happy Thanksgiving! xx
Hi! Did you chop the chocolate caramels before adding in? Or are you adding them to the filling whole? I’ll be making two of these for Thanksgiving this week :))
Hey there,
I would give them a rough chop:) I hope you love this recipe, please let me know if you have any other questions! Happy Thanksgiving! xx
I know this sounds like a crazy question, but I don’t loveeee chocolate. Is there a way to make this without chocolate? Hershey’s makes cinnamon chips for baking and I’m wondering if I could use that in place of the chocolate. Let me know if anyone has tried!
Hey Kristen,
Sure, cinnamon chips would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Hi! So excited to make this. Can the crust be prepped in advance and kept in the fridge overnight before rolling it out?
Hey Rach,
Totally, that will work well for you! I hope you love the recipe! xT
Hi there,
Do you think it would be possible to make these as hand pies?
Thanks!
Christina
Hey Christina,
So sorry, I’ve never tested this, it kind of seems like a lot of work. I would probably just stick with the pie itself for best results. I hope it turns out amazing! xT
How would Reisen chocolate caramels work? Or Ghirardelli dark chocolate? I love caramel of any kind!! Either way this recipe I MUST try!! 😂
Can’t wait to try this! Loved your maple cookie pie last year. ♥️ 🥧
Do you think this pie could be made a day or 2 ahead and refrigerated for thanksgiving?
Thanks!
Hey Kelsey,
Totally, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
This pie is amazing! So glad I tried it. Used Ghirardelli Chocolate Caramel squares and kraft caramel bits, too. Made some homemade whipped cream and WOW! Yummy. Thank you! Happy Thanksgiving.
Hi Kelsey,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Hey Debbie,
I think either of those would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
I made this for a friendsgiving and it didn’t quite work out. The cinnamon sugar under the crust caused the crust to caramelize and made it hard and impossible to cut. The pie itself was kind of grainy so not the best texture. The flavor was great, but there were some technical issues with the pie. It also isn’t great as a make ahead pie. We slightly underbaked it so we could warm it up, but I think that’s where the texture of the pie got messed up.
Hi Cath,
Thanks for giving this recipe a try and sharing your feedback. Unfortunately, I think underbaking it and then baking it again is what caused your issues. I would just make this ahead of time and then serve at room temp. I hope this helps for next time! xx
Costco sells an amazing dark chocolate covered caramel with flaked sea salt. They’re amazing! I can eat these way too quickly!
Yum!! Thanks so much for sharing Collette! xx
Do you mind sharing what those chocolate flowers are?
Hi Jordon,
Those are star anise:) Please let me know if you have any other questions! xx
Hi-did you ever try using rolos with this recipe?
Hi Bianca,
I personally have not tried using rolos, but I bet that would be great! Let me know if you give this recipe a try, I hope you love it! xx
Absolutely delicious! My whole family raved about this pie for a holiday meal. Straight forward and easy to follow recipe to make the pie and crust. My only wish was the chocolate was more melted. I made this the night before the event and should have heated this up before serving.
Hey Kelsey,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
We made this pie for a friendsgiving party the week before T-day. We were excited to make it as we love snickerdoodle cookies. Unfortunately, the chocolate caramels we used (HEB salated caramel chocolates) along with a whole cup of chocolate chips seemed to make the pie unable to set. It was very runny even after 15 minutes of added baking time. We will try again with half as much of the chocolate and caramel. Or try a different recipe …
Hi Chas,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. Did you use a glass baking dish by chance? Let me know how I can help! xx
Hi Tieghan! Getting ready to make this tomorrow for Thanksgiving, wondering if you asked about the glass pie dish because you DO or DO NOT recommend that? I have both options and admittedly the glass is prettier but happy to use my regular metal one if that would work better!
Hey Perrin,
Glass is just fine to use, but you may have to increase your baking time slightly:) Just keep an eye on it! Happy Thanksgiving! xT
Oh no, Chas! I was just getting ready to use the HEB dark choc caramels, too! I wonder if it would help if I chopped them up first.
Hi! Has anyone tried this recipe using lactose free milk rather than heavy whipping cream? Will it work the same?
Hey Jennifer,
I’ve not tested this, but I don’t see why it wouldn’t work for you! You could also use coconut cream. Please let me know if I can help in any other way! xx
This looks delicious! I’m confused, though. Your recipe list doesn’t include maple syrup but the video shows you adding it?? Is it missing from the ingredient list and if so, how much is needed?
Hi there,
So sorry, I’m not sure what you are referring to, there is no maple syrup in this recipe and I didn’t use it in the video:) Maybe you watched the wrong video? You can follow the recipe as written!! xx
I think it is vanilla she is adding I. The video not maple syrup.
If I’m using a store-bought crust, should I sprinkle the inside of the crust with the cinnamon sugar (as opposed to the outside, as your recipe calls)? I’m afraid if I remove the crust, it’ll fall apart. Thanks!
Hi Morgan,
Sure, that will work for you:) I hope you love the recipe! Happy Thanksgiving! xx