Ingredients:
Pie crust round Egg Cinnamon sugar (teaspoon cinnamon) Salted butter Light or dark brown sugar Large eggs Egg yolk Heavy cream Vanilla extract Semi-sweet chocolate chips Flaky sea salt
Kitchen Supplies
8 or 9-inch pie plate Small saucepan Baking sheet Small Heatproof bowl
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!!! Who doesn’t loove snickerdoodle cookies or snickerdoodle cookie dough? Pie form sounded great, too! 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 the cinnamon sugar mixture (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. The pie filling is coming together! 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: Molten Chocolate Crackle Pie 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.
