Snickerdoodle Pie

My mom made this on Thanksgiving Day, and it was so good. It was the first pie that was all gone; when we went back Thanksgiving night to get some more we were so disappointed to find that there was NONE left! So, we’re going to my Grand-Dad’s house tomorrow to watch the Saints’ game (Geaux Saints!), and my mom wanted to bring a dessert. She decided that we would bring the Snickerdoodle Pie; we decided that we would make TWO – one to take and one to keep! Mom helped me with the first one, and then she let me go on my own for the second one! Mmmmmm. They’re just as good now as they were on Thanksgiving Day!

1 pie crust (we used Pillsbury)

1/4 tsp. cinnamon

1 cup plus 1 Tablespoon sugar

4 Tablespoons unsalted butter, melted and cooled

1 1/2 cups buttermilk

4 large egg yolks

1/4 cup all-purpose flour

1 tsp. vanilla extract

1/4 tsp. salt

Preheat oven to 350. Set rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 tabelspoon sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup of sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.

Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325 and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.

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