Crispy outsides; soft, chewy insides and the cinnamony goodness that screams that fall has arrived — those define a truly perfect Snickerdoodle cookie. There really is nothing like the sweet, cinnamon aroma that fills a home as snickerdoodles bake. With fall settling over Nebraska, in earnest, I decided to try and incorporate that same cinnamony, warm and homey deliciousness into a pie.
I’m so excited to be participating in Wayfair.com‘s Battle of the Pies, again, this year! And believe it or not, I DID create a recipe for Snickerdoodle Pie. I served it with Chai Whipped Cream and I think it will be a perfect addition to your Thanksgiving and Christmas dessert tables!
How to Make Snickerdoodle Pie with Chai Whipped Cream
Start by mixing up my basic Snickerdoodle Cookie recipe. Cream together butter and sugar and blend in the eggs. Then add the dry ingredients and stir until everything is thoroughly combined. Refrigerate the dough while you prep the other layers of this beautiful cinnamon-swirled dessert.
Beat together softened cream cheese, eggs, sugar and cinnamon oil flavoring to create the luscious, creamy filling. Be sure to use cinnamon oil flavoring and not cinnamon extract. The flavors are different and they incorporate differently, since the base of one is alcohol, while the other is oil. You could leave it out completely and there will still be lots of cinnamon, but the real depth of flavor comes from the additional flavoring in the filling.
I always mix cinnamon-sugar in larger batches, because I like keeping some on hand for cinnamon toast. You won’t use all of this mixture on your Snickerdoodle Pie, so you could probably get away with cutting the batch in half, if you don’t plan on using it for anything else. Mix the cinnamon and sugar together. It will be used in several spots throughout the recipe.
Prepare a 10-inch springform pan by spraying the bottom and sides with cooking spray and then coating it in cinnamon sugar. Next, press the refrigerated dough into an even layer in the bottom of your prepared spring form pan. Sprinkle the crust with a thin layer of cinnamon sugar. Spread one half of the cream filling into the pan. Sprinkle the first layer of filling with a thin layer of cinnamon sugar. (Are you noticing a cinnamony delicious theme, here?) Spread the remaining cream filling on top and sprinkle it with cinnamon sugar, too. Then use a butter knife to gently swirl the cinnamon sugar through the filling. Bake the pie.
After baking is complete and the center of your pie seems set, but still soft, remove it from the oven and allow it to cool on a cooling rack for 5 to 10 minutes. The top of the pie will have become a rich, golden brown. After the initial cooling, remove the outer ring from the springform pan and let the pie continue to cool on the rack. The center will slowly sink as the pie cools, forming a pretty “pie crust” rim around the outer edge.
Once the pie is cool, refrigerate it for at least 4-6 hours, before serving. It is at its optimum deliciousness when it is fully chilled. Just before serving, whip up the heavy cream, chai masala seasoning, and sugar to make the Chai Whipped Cream. Cut the pie into slices and serve with a generous dollop of Chai Whipped Cream. It’s a cinnamony, delicious dream! Enjoy!
Recipe: Snickerdoodle Pie with Chai Whipped Cream
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 1½ cups flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 3 blocks cream cheese
- 3 eggs
- 1¼ cups sugar
- ¼ to ½ teaspoon cinnamon oil flavoring, to taste
- ½ cup sugar
- 1 Tablespoon cinnamon
- 2 cups heavy cream
- 2 Tablespoons sugar
- 1 tsp chai masala seasoning
- Start by mixing up the cookie dough crust. Cream the butter and sugar together. Mix in the eggs. Add dry ingredients and mix until everything is thoroughly combined. Refrigerate the dough while you prep the other components of the pie.
- For the pie filling, beat together cream cheese, sugar, eggs and cinnamon oil. Beat hard with an electric mixer until the filling is smooth and creamy.
- Mix the sugar and cinnamon for the cinnamon swirl.
- Prepare a 10" springform pan by spraying bottom and sides with cooking spray. Coat the bottom and sides with some of the cinnamon sugar mixture.
- Press the chilled cookie dough in an even layer in the bottom of the pan. Sprinkle the cookie dough with a thin layer of cinnamon sugar.
- Spread ½ of the pie filling over the crust. Sprinkle the filling with a thin layer of cinnamon sugar.
- Spread the remaining pie filling over the first layer. Sprinkle with a thin layer of cinnamon sugar.
- Use a butter knife to gently swirl the cinnamon through the filling.
- Bake at 350 degrees for 35 - 45 minutes. The center should be set, but still soft and the top of the pie will be rich golden brown.
- Remove from the oven to a cooling rack and allow to cool, 5 - 10 minutes. Take the outer ring off the springform pan, after this initial cooling. Allow the pie to cool completely and then refrigerate for 4 - 6 hours before serving. The best flavor and texture will be achieved by serving this pie fully chilled.
- Prepare the Chai Whipped Cream by beating the heavy cream, sugar and chai masala seasoning with an electric mixer, until it is light and airy, holding firm peaks.
- Cut the pie into slices and serve with a generous dollop of Chai Whipped Cream.