Snickerdoodle Pie

This pie looked so interesting when I saw it, and I love snickerdoodle cookies so I had to try it. The pie is made from snickerdoodle cookies…well actually my snickerdoodle bar recipe that can be cookies too and the recipe for the cookies/bars follows. This pie is really rich and would be great served for guests or for a holiday!




  • 1 unbaked pie crust
  • 12-14 Snickerdoodle Cookies
  • 1/2 cp. butter, melted
  • 1/2 cp. sugar
  • 3 eggs
  • 1 T. cornmeal (you can substitute flour or almond meal)
  • 1 T. vinegar
  • 1 tsp. vanilla

Cookie Ingredients:

  • 1 1/4 cp. all purpose flour
  • 3/4  tsp baking powder
  • 1/2 cp. butter, room temperature
  • 3/4 cp. sugar
  • 1/4 cp. brown sugar, slightly packed
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 T. cinnamon


  1. Bake cookies first: Preheat over to 350 degrees. Spray the bottom of a 9×9 pan with non-stick cooking spray and set aside.
  2. In a bowl, combine the flour and baking powder. Set aside
  3. In a large mixing bowl, cream the butter for 30 seconds until light and fluffy.
  4. Mix in the sugars and continue creaming until light and fluffy. Scrape down the bowl and add the eggs and vanilla. Beat for 1-2 minutes.
  5. On a low speed slowly mix in the dry ingredients.
  6. Spread the batter evenly into the pan.
  7. Sprinkle 1 1/2 T. of cinnamon over the top of the batter.
  8. Bake for 25 minutes.
  9. Once done, place it in the freezer to cool fast.
  10. Make the pie: Spray the bottom of a 9×13 pan with non-stick cooking spray and set aside.
  11. Line a 9-inch pie dish with an unbaked pie crust.
  12. Hand crumble the snickerdoodle bars, that are from the freezer after they are cooled, into bite-sized pieces into a medium bowl, and set aside.
  13. 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.
  14. Pour the cookie mixture into the unbaked pie crust.. Use the spatula to smooth down the mixture so that it’s an even layer.
  15. Bake at 350 degrees for 35-40 minutes until golden brown on top. Let rest for 5-10 minutes before serving.
  16. Serve with ice cream if you wish.

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