Warm and sweet snickerdoodle pie with an extra helping of cream cheese glaze on the top!
Happy Wednesday! Are you surviving the week ok? Or have you already given up and flopped down in front of Netflix? I’m somewhere in the middle of that, I think. We’re having a MUCH better week than last week (long story, car problems, blah, blah, blah). But I also plan to skip my workout and eat a pint of ice cream in front of Gilmore Girls after the kids are in bed tonight.
So, you know. There’s that. ????
Today I’m sharing a recipe that was originally slated for Thanksgiving time.
I KNOW. Running a bit behind over here.
But I couldn’t NOT share it!! And I couldn’t wait all the way until Thanksgiving comes around again, so here we are. But I don’t think you’re going to mind. Not when I’m sharing with you the recipe for honest-to-goodness one of the BEST pies I’ve ever made.
But today we’re taking things to a whole new level. Say it with me…
Are other words even needed?? It’s soft and sweet. The crust is buttery and perfect. And that cream cheese glaze just puts it all over the top!!! One bite in and I think you’ll have to agree– this is the BEST pie you’ve ever eaten. I promise!
- 1 unbaked pie crust
- 1 tablespoon sugar
- 1/2 teaspoon plus 1/4 teaspoon ground cinnamon, divided
- 2 teaspoons butter, melted
For the Syrup:
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 3 tablespoons water
- 2 tablespoons light-colored corn syrup
For the Filling:
- 1/2 teaspoon plus 1 teaspoon vanilla, divided
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/2 cup milk
- 1 1/4 cups all-purpose flour
For the Cream Cheese Glaze:
- 3 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Press the unbaked pie crust into a 9-inch round baking dish.
- In a small bowl combine the sugar and 1/2 tsp. cinnamon.
- Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
- For syrup: in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
- For filling: in a mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour.
- Spread evenly in the crust.
- Slow pour syrup over the pie filling. Sprinkle the top with remaining cinnamon-sugar mixture. Cover the edges with foil.
- Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack.
- Make the glaze: whisk together the cream cheese, powdered sugar, and milk until smooth. Drizzle over pie before serving.