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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 for Thanksgiving yesterday and it was a hit. I read through the comments beforehand and saw that many had trouble with it setting so I added 1 TBSP of cocoa powder to the batter and baked it for 70 minutes (the last 15 minutes I tented foil over it so the crust wouldn’t burn) and it came out perfectly. Ate it roughly 5 hours after taking it out of the oven and the caramel was gooey but not too chewy. I used dark chocolate salted caramels from Aldi and Target (a mix).
Hey Emilie,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Holidays!❄️
We made this pie using rolos and it turned out REALLY good! Everything melted beautifully.
Hey Angela,
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
I used the Target brand Favorite Day dark chocolate salted caramels and they melted beautifully!
Hey Nikki,
Awesome!! Thanks for sharing what worked well for you and making this recipe! I love to hear that it was enjoyed! xx
I used Cadbury chocolate caramels- loved it!!
Hi Kerri,
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
Turned out perfect. I chopped up Carmelo minis instead of the Dove Chocolates and they were amazing, gooey and melted.
Hi Jess,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Hi! So I made this tonight in a store bought pie crust but it overflowed before even going into the oven. Is it best to use deep dish?
Hi Katy,
Thanks for giving the recipe a try! Did you use an already cooked pie crust or did you use the raw dough? You probably should have stopped filling the crust once it was full:) xx
Me and my wife made this recipe, and it was so good we made it again the same week! This and the toasted s’mores moose bars are the best homemade desserts I’ve ever had! Way to go tiegs. You’ve done it again
Hey Mitchell,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Was so excited to try, but it was just far too sweet for us. And that says a lot for me who loves sweet.
Hi Holly,
So sorry to hear you did not enjoy the recipe, thanks for giving it a try! Happy Thanksgiving! xx
Currently in the oven and smells AMAZING, but same question that’s been asked – if made in advance, should we refrigerate or leave at room temp overnight??
Hey Anne,
At this point, just keep it at room temp. I hope you love this recipe. Happy Thanksgiving! xx
Wonderfully custardy, chocolatey, caramelly filled pie! I checked before 40 minutes and my pie was done. I used caramello miniatures (instead of dove) and they melted awesomely!! Definitely recommend this pie and cannot wait to share tomorrow with friends!
Hey Jess,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Do you use the second roll of pie crust on top? Or is it just the one crust on the bottom? I can’t tell from the photos
I wouldn’t put a crust on top but that’s me.
Hi Katie,
You are just using crust on the bottom. Please let me know if you have any other questions, I hope you love this recipe! xT
Just made this today! The pie came out beautifully but VERY runny (still tastes amazing!). Any tips to getting it to firm up a bit? I even left in for extra time but the top was starting to get darker than I wanted. Thanks!
Hey Sarah,
Thanks so much for making this recipe, so glad to hear it turned out well for you! Does it just need to cool a bit? Let me know!! xx
If I don’t have a food processor, any alternatives for blending the pie crust? Will a kitchen aid stand mixer work? Or regular blender?
Hi Brianna,
I would use a pastry cutter or fork for best results on the crust. I hope this recipe turns out amazing! Happy Thanksgiving! xTieghan
I used my ninja blender to make my pie crust(Tieghans recipe) and it came out beautifully!
Amazing!! Thanks for sharing Hana!!
Can you make this a day ahead?
I definitely think so but not sure how it would reheat. I haven’t tried it room temp yet but I think it’s going to be mouthwatering ☺️
Used Ghirardelli’s salted caramel squares for this and it turned out great! Letting it sit after out of the oven was key to get it to ‘set up.’
Thanks for all the great recipes and Happy Holidays!
Hey Adam,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Hi Giulia,
Yes, that is just fine for you to do! I hope this recipe turns out well for you, please let me know if you have any other questions! xT
I have this in the oven now – super excited. My daughter does not care for Carmel so I substituted peanut butter chips for that (and of course included the chocolate chunks). 😉
How long will this last in the refrigerator do you think?
Yum, sounds like it will be delish, thanks for trying the recipe Jennifer! I would say this is good in the fridge for 4-5 days. Please let me know if you have any other questions! xx