This warm and spicy Snickerdoodle Buttermilk Pie is a fusion dessert combining the cinnamon sugar flavor of Snickerdoodles and a classic Southern favorite, buttermilk pie. The velvety custard has a slight tanginess due to using buttermilk for the filling and while baking, the cinnamon sugar forms a deletable crust on top. Bake it then chill, slice and enjoy.
Being a fan of all things snickerdoodle and buttermilk pie, it was only a matter of time before I combined the two into this oh-so delicious treat. Snickerdoodle cookies have been my favorite since I was a little girl and I even have a recipe for seasonal Pumpkin Spice Snickerdoodle Cookies in the recipe index. When we want to enjoy a real brunch treat it’s Snickerdoodle Pancakes with a Vanilla Cream Glaze. I think it’s the warm and cozy combination of cinnamon and sugar that seems like a throwback to my Mom’s french toast we had as kids, it just never grows old.
If you’ve never had a buttermilk pie think of it this way. Most custard fillings are made with milk, half and half or cream. Buttermilk pie is made with, you guessed it, buttermilk. I love the tanginess it lends to the flavor and have several buttermilk pies here on my website. Lemon Buttermilk Pie, Pineapple Buttermilk Pie and Autumn Spiced Buttermilk Pie always fills our sweet spot.
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Helpful Kitchen Items:
Snickerdoodle Buttermilk Pie
- 1 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith's)
- 1 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/8 tsp nutmeg
- 4 large eggs
- 1 1/2 cup whole or low fat buttermilk not fat free
- 1/4 cup butter melted (1/2 stick)
- 2 tsp pure vanilla extract
- 1 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
- Preheat the oven to 350°F. Place the pie crust onto a metal baking sheet. Set aside.
- In a medium-size mixing bowl whisk together the sugar, flour, salt and nutmeg.
- In a separate bowl, whisk together the eggs, buttermilk, butter, and vanilla.
- Using a hand mixer, gradually beat the wet mixture into the dry ingredients until the dry ingredients have dissolved. Pour into the pie shell.
- In a small bowl, mix together the topping ingredients then sprinkle evenly on top.
- Bake for 45 minutes or the center is set when gently shaken. Cover the outer crust with foil to prevent over browning after 30 minutes, if needed.
- Cool completely before cutting. Store chilled.
If using a homemade pie crust or refrigerated pie crust in place of a frozen pie shell, baking time may be reduced slightly.