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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.
I made this with my 8 year old yesterday. It turned out sooooooo delicious!! Instead of the dove caramels, we used 1/2 cup chopped Milky Way and 1/2 cup chopped Snickers. It turned out perfect! (I ended up not using all of the cinnamon sugar)
Hey Brandie,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Can I make this pie ahead of time?
Hey Jessica,
You bet, just keep covered in an airtight container:) I hope this recipe turns out well for you, please let me know if you give it a try! xx
Have you tried this with a 10 inch pie pan?
Hey Madison,
That will be totally fine for you to use:) I hope this recipe turns out well for you, please let me know if you give it a try! xx
I just made this pie and it is absolutely swimming in butter! I have a clear baking dish so I can see alll the butter under the crust boiling. When I took it out the oven I poured out 😓 what could have happened? Going to have to make a plan B!
Hi Julie,
Oh no!! So sorry to hear you are having some issues! Is there anything you may have adjusted in the recipe? Is it possible that you missed an ingredient or doubled the butter in any way? Let me know! xx
I love your recipes. I’m trying this one for Thanksgiving tomorrow. Could I make the pie crust a day ahead?
Hi Alley,
Yes, that will work well for you! I hope you love the recipe! Happy Thanksgiving! xx
So excited to try this! I’ve had great luck with Ghirardelli chocolates in other recipes and I saw one commenter had good luck with them in this recipe so I’m going to try their caramels. Do you think I could prep this pie, put in the fridge, and then bake the next day?
Hey Medora,
Yes, that should work well for you! Please let me know how the recipe turns out, I hope it’s delish! xT
I see you mentioned dark chocolate chunks but then later said semi sweet. If I’m using milk chocolate caramels, do you think semi sweet or dark chocolate chunks would be better?
Hey Lindsey,
My family prefers dark chocolate, but it’s totally up to you:) I hope you love this recipe! Happy Thanksgiving! xT
Hi Tieghan, I read through this blog post and the reviews, and decided to do a practice run with this pie recipe last night in prep for making it again for Thanksgiving and it turned out great! I used Ghirardelli Chocolate Squares with Caramel filling. I bought both the milk chocolate squares and the dark chocolate squares and used half a cup of each to total the one cup of caramel chocolates. Since both you and the reviewers mentioned the chocolate of the Dove caramels not melting all the way, I laid out the Ghirardelli squares on a piece of parchment paper lined cookie sheet, and put them in the oven (preheated to 250) for 30 seconds. When I took them out, the chocolates were soft but not totally melted. I then transferred them to the prepared pie dish and poured the still warm Step 4 mixture over top the softened chocolate squares. I was then able to use my rubber spatula to carefully “mix” (more like swirl) everything together. Then I followed the rest of the recipe as you said. The pie came out perfectly! It was delicious, and there were no uneven chocolate clumps. It all melted together seamlessly. I baked it for 40 minutes and the consistency was perfect. I can’t wait to make it again for Thanksgiving. Thank you!
Hey Veronica,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Thanks for sharing all of your notes and what worked well for you! Happy Thanksgiving! 🦃
Made this ahead for thanksgiving tomorrow! So excited to bite into it. My house smells amazing!!
Hey Erica,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Have you tried Rolo’s candy?
Hi Elizabeth,
I personally have not, but I bet they would work well for you! I hope you love the recipe! xx
What brand of chocolate chunks do you use?
Hi Elena,
I like to use Chocolove bars. Please let me know if you have any other questions! xx
Hard to set! I’ve baked this twice now — first time I used a graham cracker crust, so figured it was an issue with that. This next time I poked the holes in the pie crust, and it’s still in the oven now after about an hour 15. We’ll see if it’s anywhere near being done. 🙂
Any luck? Im making it tomo and want a backup plan.
Hi Ali,
Thanks for giving the recipe a try, sorry to hear it’s not finished baking. Let me know how it turns out! xx
I am having the same experience as Jkiolli. It has been in the oven at 350 for an hour plus.
I have taken it out, hoping it will set. It is a buttery puddle of goo.
Hi Barb,
So sorry to hear you are having some issues. Was there anything you adjusted in the recipe? Did you over-mix the batter? I would remove the pie and allow it to cool. xx
I used Sanders milk chocolate salted caramels. Absolutely perfect!!
Hi! I made this pie last night and it looks amazing! My question is should it be refrigerated until it’s served?
Hey Tracy,
Thanks so much for giving the recipe a try! I would go ahead and pop it in the fridge:) Happy Thanksgiving! xx
Hey Kelsey,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
If making ahead can we leave at room temp or refrigerate until ready to serve?
Hey Nicole,
I would pop it in the fridge:) Please let me know if you have any other questions! Happy Thanksgiving!! xx
I am going to use some Wurthers soft caramels since you said the Dove didn’t work out as well as hoped. I’m hoping they melt well inside the pie. 🤞🤞🤞🤞
Sounds like a great idea Meghan! I hope you love this recipe! xx