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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.
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:
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.
This post was originally published on November 4, 2022
I just got some salted caramel baking chips at Trader Joe’s and I think I’ll mix that with chocolate chips. 😊
Oh that’s a great idea! Thanks for sharing Rachelle!!
Do you think this recipe would work for individual pies made in a standard cupcake tin? If so, how long would you recommend baking them for? Thanks in advance for taking to time to read and respond.
PS. My family is a big fan of your recipes!
Hi Christy,
I haven’t tested that with this recipe, you could give it a try if you like! Let me know how it goes:) xT
Excited to make this? Will you please include the pie crust recipe?
Hey Kasey,
Yes, so sorry about that!! Adding it:) I hope you love the recipe! xT
Endangered species has some amazing dark chocolate filled with caramel. You can find it at Whole Foods, sprouts, most grocery stores should have that brand. It comes in bar form but I feel like it might work well ~ I’m going to try this with that bar and see how it goes 🙂
Awesome!! Thanks so much for sharing Ford! I’ll have to look for them at Whole Foods. I hope you love this recipe! xT
Hi! Have you tried the dark chocolate salted caramels from Trader Joe’s?! I haven’t made this recipe yet, but my first thought went there!
Hi Mary,
I haven’t! I don’t have a Trader Joe’s near me, but I’ll have to see if I can get my hands on some! I hope you love this recipe! xT
I plan to make this and I will try using Lindt dark chocolate bars with caramel filling. Their bars are amazing. They aren’t as plump as the dove caramels but I think they will still work?!
I like the Ghirardelli sea salt dark chocolate caramel squares. I bake them in the middle of brownies and they work great. Recommend! This pie looks delicious, I’m adding it to the Thanksgiving menu this year!
Thanks so much Sara!! I hope you love this recipe:)
Hey Karen,
Sure, they should be great to use! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
I use Sanders Caramels in my hot chocolate bombs. I love the flavor. You can order on Amazon and I have found them at Costco, BJ’s and TJ Maxx
Thanks so much for sharing Kirsten!! Great idea!
Can you make this ahead, store in the frodge and bake later? I hate cooking once everyone gets together and I have a feeling this pie is best served hot out of the oven!😋
Hey Bethany,
Totally, that would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
And the homemade pie crust recipe?
It can be found on her Salted Bourbon Pecan Pumpkin Pie recipe page!
Hey David,
So sorry for any confusion, the recipe as been added:) Please let me know if you have any other questions! xT
Am I missing the homemade crust recipe cause I don’t see it up there , scrolled up and down several times
Great minds, LOL
I know she has her “superfans” who come to her defense when people complain about incomplete recipes, etc., but it is exactly situations like this that the complainers are talking about. 🙂 I’m not bashing at all… just validating that the author really should hire a proofreader, as these types of situations happen all.the.time. and are the main reason I read the comments! 🙂
Ok, but what are you actually missing/complaining about?
I think what you call “super fans” are just normal, decent people who don’t like to see the author bullied, trolled or insulted for making a mistake. There’s a huge difference between asking for clarification or correction, because you really want to help improve the site and try the recipes at home, and only visiting the site to search for things to complain about, and doing so in a cruel and punitive way. There are actually people that do that, and those of us who genuinely want to learn and share cooking ideas in a positive environment find the negativity and cruelty unnecessary.
Nobody has a problem with someone genuinely asking for clarification in a civil way.
Sharon, are you saying that these situations that “happen all the time” are the reason you read the comments? That’s what it sounds like you’re saying…that you enjoy making fun of the situation, or are amused by it. If that’s true, then that would indeed appear to be bashing. If not, then maybe clarify your post?
Not a “superfan”…just a regular fan…who would come to the defense of anyone I see being treated in an unkind manner.
Hey Kim,
So sorry about that! I added the recipe:) Please let me know if you have any other questions! xT
Trader Joe’s Dark Chocolate Covered Caramels might be a good option. Can’t wait to give this pie a try, if there’s a slice left after my three sons sample it! 🙂
Thanks for sharing Tobie!! I’ll have to see if I can get my hands on some! Let me know if you give this recipe a try! xT
Tiegan, I can’t confirm how they melt for cooking, but the Chocolove brand Salted Caramel in Dark Chocolate bars are top notch. I’m going to try it in this recipe!
Ahhh thank you so much Maria!! I love the Chocolove bars, I bet their caramels would be great too! xx
I want to pin this on Pinterest but cannot find a pin for it 😕
Dani,
Open the recipe in your browser. Then select the icon at the bottom like you would to send as a text/email. Swipe up and at the very bottom you can select to add to Pinterest. Hope that makes sense.
Her Pinterest links n…e…v…e….r work for me no matter what I try. I have resorted to going to Pinterest and doing a search w the recipe title then pining/saving from there. It’s a hassle, but at least I have the link saved somewhere that is usable.
Hey Dani!! Should be working now, just place your cursor over any photo. I hope this helps! Happy Friday! xT
Do you cut up the caramels?
Hi Jeanne,
I do a little bit of both, leave some whole and chop some up. I hope you love this recipe, please let me know if you give it a try! xT
I’m excited to try this pie. As far as chocolate caramels go, Costco has a delicious brand called Sanders. It comes in both milk and dark chocolate but they are salted and I’m not sure if they melt well. But they are so good! I would give those a try. 😊
The Sanders salted dark chocolate caramels came to my mind immediately. I am a long-time fan. Only problem is they’re so good, I am loathe to part with a single one. But for this recipe, I think I would. Might try to jiggle some of the salt that tops them, off.
Lol let me know how the recipe turns out, I hope you love it Joan!! Happy Friday! xT
I hope you love the recipe Cyntia!! Let me know how it turns out! Happy Friday! xT