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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.
Absolutely amazing! We were saying it reminds us of crack pie by milk bar. Very indulgent.
Hey Kristen,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
OMG this is so good. I made a bigger pie for guests so I made 1 1/2 times the filling. It’s a little runny because I think I under baked it a little. My guests went nuts over it. I’m Surprised my friend didn’t lick the pan. I will make this again and again. I used the dark chocolate salted caramels from Aldi. They are so good. I cut them in 1/4 before placing them in the pie. YUM!
Hey Pat,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
Made this for Thanksgiving and thought it was definitely delicious but to be honest the name threw me off, for me it was too much chocolate for a “snickerdoodle” pie. Was definitely hoping for more of a traditional snickerdoodle taste (and yes I say that even after reading how much chocolate it called for, I was trusting the process.). It was a hit so I’ll be keeping the recipe nonetheless. Thanks for sharing!
Hey Tatiana,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
I made this for Thanksgiving and it was SO delicious. Everyone loved it. I baked it 50 minutes and it set up fine. I just used store brand (King Soopers) chocolage caramel candies (individually wrapped). There was probably less than the recipe called for which may be why it was not runny as others have stated. Definitely making again!
Hey Nancy,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
Made this pie for thanksgiving and it was fantastic!! I used Ghirardelli Dark & Sea Salt Caramel Chocolate Squares because they are so thin- and they melted really nice!! Thanks for the recipe. Will definitely be making again
Hey Andrea,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)
Hi! I was wondering if this could be made with pre-made pie crust ? If so, what changes (if any) would you recommend! Thank you:)
Hey Victoria,
For best results, I would use store bought dough or homemade dough. The pre-made crusts seem to be baking too quickly for this recipe. Please let me know if you give it a try! xx
Thank you!! I took your advice. I’ve made this twice already, it’s absolutely amazing. Like a molten lava cake
So glad to hear this Victoria! Thanks for making this! xx
This pie was definitely a winner with my family! I made it to take to my husband’s grandparent’s house for Thanksgiving, and at the end of the evening, his grandpa insisted that the leftovers of this pie would not leave his house. He even called me when he had a slice a couple of days later to rave about how wonderful it was! I used Rolos for the chocolate covered caramels, and it turned out amazing!
Hey Angela,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! Thanks for sharing what worked well for you! xT
This pie is out of this freaking world. I made it for my partner’s early Thanksgiving a few weeks ago and he insisted I make it again for my family’s Thanksgiving. Only problem is, everyone else made almost equally delicious desserts and we took home too much stuff! I didn’t see it mentioned anywhere but will my leftover pie freeze well?
Hey Jessica,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! Sure, you could definitely freeze the leftovers! xxT
Just made this for Thanksgiving and it was absolutely delish!
A few tips:
– Chocolate: I folded in milk and dark chocolate caramels that I softened in the oven on 250 degrees for about a minute.
– I used a premade dough and using all the batter would’ve made the dish overflow so I did have some left over batter.
– I premade the batter the day before to save on prep time and it was so soupy, didn’t think it’d cook the next day but I put it in the uncooked dough and refrigerated overnight. When I cooked the pie the next morning, for about 55 minutes, it was perfect. I let it settle then reheated for dessert.
– great leftovers too! Just pop in the microwave to melt it up a little
Hey Kelly,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Thanks so much for sharing what worked well for you! Have a great weekend:)
Can I make the pie crust ahead of time and freeze? Just bring to room temp when using?
Hey Steph,
Totally, that would work well for you! Please let me know if you have any other questions! xT
Made this for a large crowd for Thanksgiving. Was a huge hit! Delicious. Any tips on how to get the top to “crinkle”? Mine did not crinkle and was curious on how to achieve this for next time. And I will for sure make it again!
Omg! Delish! We used a mix of rolos and dark chocolate caramels (from whole foods) and it was delish! Turned it at 20min and cooked for another 25min, so tasty! Served warm w/homemade whipped cream and it was a perfect complement to the rich/sweetness of the pie!
Hey Stace,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
My daughter and I both agree this is the best pie we have ever had! I used Ghirardelli Carmel chocolates and chocolate chunks and it came out amazing!!!
Hi Kori,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
I made this for Thanksgiving dessert and it was delicious! I used Rolos for the chocolate covered candy. Before adding them to the batter, I put them on a parchment lined pan for about a minute to soften. No one complained! This recipe will be repeated!
Hi Sandy,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
I love this updated version of the chocolate cookie pie. I just have a quick question. My crust stuck to the pie plate. I buttered sprinkled with cinnamon sugar placed the crust in and added more cinnamon sugar. Did I read that correct the plate and the pie crust get dusted with cinnamon sugar?
Hi Kathryn,
Thanks so much for giving this recipe a try, so sorry to hear about your pie crust. Yes, that was correct! Did you use homemade dough or an already made store bought crust? Let me know how I can help! xx
This was a hit at our Thanksgiving meal. I will definitely keep this recipe and make again.
Hey Penny,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Omgoodness – this pie, and the many other recipes I used of yours for Thanksgiving, was amazing. I used a mixture of rolos and dark chocolate from Aldi. It’s sat for several hours before we ate so we warmed it a tad bit in the microwave and then served with vanilla ice cream. Everyone said it was a hit. Will definitely make again.
Hi Kathy,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)