Greatest Crinkly Salted Caramel Snickerdoodle Pie. Browned butter, eggs, cinnamon sugar, and milk chocolate caramel bits simplify this pie. Everything is heated till gooey and fluffy. Cinnamon sugar covers the flaky butter crust. In the heated filling are chocolate caramels, cinnamon, and vanilla. It goes well with vanilla whipped cream.
Ingredient
– 1 pie crust round– 1 egg, beaten for brushing– 1/3 cup cinnamon sugar– 6 tablespoons salted butter– 1 cup light or dark brown sugar– 2 large egg– 1 egg yolk– 1/3 cup heavy cream– 1 tablespoon vanilla extract– 1 cup chocolate covered caramels or chocolate chunk– 1/2 – 1 cup semi-sweet chocolate chips or chunk– Flaky sea salt
Direction
1
Place a rack in the oven's lower third. Heat the oven to 350°F.
Butter an 8-inch pie pan and sprinkle 1 tablespoon cinnamon sugar. Place pie crust in pie plate.
2
Sprinkle cinnamon sugar on crust edges after brushing with beaten egg. Lightly fork-prick the dough bottom. Keep frozen for 10 minutes.
3
Cook butter in a small pot over medium heat for 3–4 minutes until it browns. Off the heat and into a heatproof bowl. Let cool 5 minutes.
4
Whisk brown sugar, 2 eggs, and 1 egg yolk until completely blended. Add cream. Mix in vanilla and warm brown butter. Mix in chocolate chips and caramels.
5
Fill the crust with the mixture, distributing the chocolate evenly. Top the pie with 2-3 teaspoons cinnamon sugar. Place pie on baking sheet.
6
Bake until the pie is puffy but wiggly, 40–55 minutes. Pie sets more with longer baking. My baking time is 40-45 minutes. Let cool 15-20 minutes after removing from oven.
7
Warm the pie, sprinkle with sea salt, and top with whip cream or ice cream. Serve room-temperature. Great options both!