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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
Haven’t made this yet but anything brown butter is already 5 stars! I’m planning on making this for Thanksgiving & thinking I’ll use the dark chocolate covered caramels from Trader Joe’s. Will report back!
Lol thanks so much Daniela!! Let me know this turns out, I hope you love it!! xx
Mine didn’t ever cook or set. Don’t know what I did wrong. Crust was amazing though!
Hi Kirsta,
Thanks for giving the recipe a try, sorry to hear you had some issues. What do you mean it didn’t cook? How long did you bake the pie for? Please let me know how I can help! xx
Sanders Dark Chocolate caramels
https://sanderscandy.com/collections/dark-chocolate-caramels
Thanks for sharing Katie!!
Can we sub in gluten free flours and what type
Hey Ilene,
Yes, an equal amount of gluten free flour like Bob’s Red Mill would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Afternoon Tieghan!
This was a wonderful recipe! Thank you for creating it. Very rich and delicious.
However, mine did not quite rise like yours did. The chocolate filling only rose up to maybe halfway up the pie dish, if that maybe even less. Do you have any tips for how that maybe could’ve happened or how to avoid it happening again?
Thank you so much!
Hey Hannah,
Thanks so much for making this recipe! I love that you enjoyed the flavors! Hmmm this pie really doesn’t “rise” per say since there is not rising agent. Were all of your ingredients fresh? Let me know how I can help! xx
Can the pie crust be frozen/refrigerated, and how long?
Hey Kristyne,
Yes, you can keep in the fridge for 3-4 days or freeze for up to 3 months. Please let me know if you have any other questions! xT
I used coconut sugar as a substitute and it was a hit! Definitely making again
Oh that is awesome, thanks so much for sharing Lily!!
We have a dinner club that goes out to dinner and back to the “host’s” house for dessert. Do you think this would be ok to bake earlier in the day and just pop in the oven for a few minutes just to warm a little? There wouldn’t be enough time to bake after coming back from dinner.
Hey Donna,
Totally, that would be just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
I made this last weekend for my inlaws and it was delicious!! It was rich and smooth and easy! the brown butter definitely brings more depth of flavor too. thank you!
Hey Dani,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Hi! In your post is says dark chocolate chunks, but in the recipe it says semi-sweet – which do you recommend?
Hey Emily,
I like to use semi-sweet chocolate chunks but then a dark chocolate with the caramel. I hope you love this recipe, please let me know if you give it a try! xTieghan
Try TJ dark chocolate salted caramel’s. Not sure how they melt but taste delicious
Thanks for sharing your suggestion Margaret!!
This was IN-SANE. I used a store bought chocolate pie crust because chocolate is life and Rolos for the chocolate caramels. A keeper!! Thanks Tieghan!
Hey Haley,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
What about store bought or homemade salted butter caramels stirred in instead of chocolate covered? Along with chocolate chunks….
Sure! That would work for you! Let me know if you give this recipe a try! xT
I love the Ghirardelli dark chocolate sea salt caramel, but I’m not sure how it melts. I’m going to use it in the recipe and find out!
Hi Tracy,
Let me know how the recipe turns out for you, I hope you love it! xT
Do you have Trader Joe’s near you or even aldi? They both make salted caramel dark chocolates. I wonder if they would work here! Love your recipes! Can’t wait to try this one!
Hi Nikkole,
I don’t have either, but let me know if you give them a try! I hope you love the recipe! xT
I can’t wait to try this recipe! Do you think it would come out the same if I subbed coconut cream for the heavy cream?
Thanks so much Jennifer! That should be okay for you to do! Let me know how the recipe turns out! xT