Snickerdoodle Chess Pie
If you love snickerdoodle cookies, this pie is right up your alley! It’s a pie crust full of snickerdoodles, mixed with butter and sugar, and then baked right up into slice-able pieces. As usual, I like my pie a la mode!
I cannot eat a piece of pie without ice cream. Literally, physically cannot do it.
I think I just lied back there. Because I didn’t have any trouble wolfing down this leftover piece of Baltimore Bomb Pie on my birthday. But, as far as I can remember, that’s the only exception!
Well…. ok. I guess there is one other exception: I like cheddar or brie cheese on my apple pie. And, really, you just can’t add ice cream to that.
So, that’s two exceptions. Otherwise, I think a pie must be served a la mode!
Normally, I’m making some sort of a chocolate pie when I’m a-pie-making, so I always like to pair it with vanilla. But the great thing about this snickerdoodle pie is that it goes with allllllll sorts of different ice creams (have I mentioned how much I love cinnamon?? It’s so versatile)!
Of course, I have it pictured here with Vanilla (because that’s what I always have on hand for photo shoots… naturally. Doesn’t everyone? ;), but I also really loved it with pumpkin ice cream! That was a truly winning combo in my book.
But I’ve been thinking about this a bit recently, and I’m also thinking it could be pretty amazing with some Salted Caramel Gelato. I mean, right?! Or maybe even with some sort of Toffee ice cream? Coffee ice cream would be pretty awesome too. Seriously… cinnamon goes with everything! Nom, nom…
I actually had the idea for the premise of this pie a couple of years ago when I saw the Baltimore Bomb Pie featured on Food Network. The concept is pretty simple: crushed up cookies + chess pie filling + pie crust = omgridiculousamazing.
The best part is… I’ve actually found that using store-bought bakery cookies and cupcakes works better than using homemade goods! Why? For the very reasons we usually prefer homemade: the store-bought stuff tends to be drier and more porous. Which makes it perfect for soaking up the Chess Pie filling… which makes it more delicious.
That means it’s not only delicious, but it’s super easy too!!! Seriously. You’re going to thank me for this!
- 1 unbaked pie crust
- 12-14 Snickerdoodle Cookies*
- 1/2 c. butter, melted (NOT margarine)
- 1/2 c. sugar
- 3 eggs
- 1 tbsp. cornmeal (you can substitute flour or almond meal)
- 1 tbsp. vinegar
- 1 tsp. vanilla
- Line a 9-inch pie dish with an unbaked pie crust. I almost always use a Pillsbury crust.
- Hand crumble the snickerdoodle cookies into bite-sized pieces into a medium bowl, and set aside.
- In a large bowl, whisk together the butter, sugar, eggs, cornmeal, vinegar, and vanilla until smooth. Add the cookie crumbles and gently stir just until cookie pieces are coated.
- Pour the cookie mixture into the unbaked pie crust.. Use the spatula to smooth down the mixture so that it's an even layer.
- Bake at 350 degrees for 35-40 minutes until golden brown on top. Let rest for 5-10 minutes before serving.
*I bought a box of 14 snickerdoodles from my grocery bakery. There is a lot of flexibility on the amount here, you just need enough crumbled cookies to almost fill up the pie crust. If you're worried about the amount of cookies, err on the side of less rather than more.
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