Snickerdoodle Buttermilk Pie
This sweet 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 tangy flavor due to using buttermilk for the filling and while baking, the cinnamon sugar forms a delectable crust on top. Bake it then chill, slice and enjoy.
Easy Snickerdoodle Buttermilk Pie Recipe
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. 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. Snickerdoodle Buttermilk Pie: (Scroll down for full printable recipe.)
- Pie Shell – Preheat the oven to 350°F. Place the pie crust onto a metal baking sheet. Set aside.
- Dry Ingredients – Whisk together the sugar, flour, salt, baking soda and nutmeg.
- Wet Ingredients – In a separate bowl beat together the eggs, buttermilk, butter, and vanilla.
- Combine – Using a hand mixer, gradually beat the wet mixture into the dry ingredients until the dry ingredients have dissolved.
- Transfer to Pie Shell – Pour into the pie shell.
- Snickerdoodle Topping – In a small bowl, mix together the topping ingredients then sprinkle evenly on top.
- Bake – Bake per the recipe until 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.
- Ingredients you’ll need to make homemade Snickerdoodle Buttermilk Pie: One 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith’s), granulated sugar, all-purpose flour, salt, baking soda, nutmeg, large eggs, whole or low fat buttermilk not fat free, butter, pure vanilla extract.
- For the Snickerdoodle Topping: Granulated sugar and ground cinnamon.
- Kitchen tools you’ll need: 9 inch deep dish pie pan, sheet pan, medium bowl, large bowl, whisk, measuring cups and spoons and stand mixer or hand mixer.
- Buttermilk Pie is a classic Southern dessert. 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 tangy edge it lends to the flavor and I have several buttermilk pies here on my website.
- It’s important to allow the filling to cool and set prior to slicing.
- If you love snickerdoodle cookies checkout my recipes for seasonal Pumpkin Spice Snickerdoodle Cookies. When you want to enjoy a real brunch treat it’s Snickerdoodle Pancakes with a Vanilla Cream Glaze.
- Store Snickerdoodle Buttermilk Pie chilled in the refrigerator for up to 4 days.
More Southern Pie Recipes to Make
- Citrus infused fresh Lemon Buttermilk Pie.
- Classic Southern Buttermilk Pie.
- Island inspired Pineapple Buttermilk Pie.
- Autumn Spiced Buttermilk Pie always fills our fall dessert sweet spot.
- Old Fashioned Oatmeal Pie is a fabulous way to use pantry ingredients turning them into something spectacular.
- Mile High Coconut Cream Pie is a stunner!
- Apple Butter Pie features sugar and spice and everything nice.
- Lemon Lime Atlantic Beach Pie.
- The BEST Sweet Potato Pie recipe topped with a homemade crunch streusel.
- Scratch made Blueberry Pie.
- Rhubarb Pie from Well Plated.
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Helpful Kitchen Items:
Snickerdoodle Buttermilk Pie
Servings: 8 servings
Calories: 395kcal
Ingredients
- 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
- Topping:
- 1 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- 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, baking soda and nutmeg.
- In a separate bowl, use a mixer to whip together the eggs, buttermilk, butter, and vanilla.
- 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.
Notes
If using a homemade pie crust or refrigerated pie crust in place of a frozen pie shell, baking time may be reduced slightly.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 336mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
This looks amazing! Do you think the filling would work for a custard hand pie?
I haven’t tested it. If you try it, let us know how it goes!
Can this pie be frozen for later?
You can freeze these types of custard pies after baking, sure. Thaw in the fridge overnight.
So are you saying to bake it twice? Once before freezer and then when it thaws? Thank you for responding so quickly! I am looking forward to making it but I have ingredients for 2 but only need one pie at a time😉
No, you’ll only need to bake it once. Cool completely then wrap and freeze. Please note, the top of this pie will change in texture a bit after freezing. Not a bad thing, I just wanted you to know. Enjoy!
This pie is fail proof and so very delicious. Thanks Melissa!
I noticed after preparing the first of two pies with this recipe that there was baking soda listed in the ingredients. I assumed it was supposed to be included in the dry ingredients, so I added it to the second pie. From the looks of things as they are baking now – this recipe should NOT list baking soda. is that correct?
Yes, the 1/4 tsp of baking soda, is for the filling. If you omitted, it’s fine. You could also use cream of tarter in a pinch, it just gives a little stability to the filling. It’s normal for this pie to puff up a bit, it will settle as it cools.
Flavor was good, but 45 minutes was NOT long enough time to bake. The whole bottom half of mine was like custard. Bit of a bummer to find at the end of our thanksgiving dinner.
If the bottom didn’t thoroughly bake, it simply needed more time in your oven. Next time, check with a toothpick in the center like a cake.
This seems delicious! If you were to make your own pie crust which one would you use? A sweet one? Would you pre bake it before filling with the custard? Thank you. Can’t wait to try it!!
This pie uses a savory pie crust. If you choose to make your own pie crust follow the recipe as it is.
Thank you! It was delicious!
I would love to make this without the crust. Is Cynthia, saying she is just putting a oil base on the glass pie plate & than pouring the buttermilk mixture. Thanks for any help you can give me. Love your recipes!!
Hi Laurie, perhaps she is. I think your could make this simply spritzing the pie dish with cooking spray. Keep an eye on it as without the crust it will bake a bit differently but, should still set. Thanks for visiting!
This was my first buttermilk pie……I’ve made custard pies with sweet milk, but this had my attention with the snickerdoodle aspect, and it was delicious! I only got two small slices because son and hubby liked it as well! Next I want to try the buttermilk pie with lemon, as I love lemon. Thanks for a yummy recipe!
Hi Vicki, I’m so happy you loved this pie. Thanks for taking the time to let me know!
3,291.7 calories for the whole pie or 411.5 per slice for 8 servings. I made it without a crust in a glass dish and used Smart Balance Olive Oil Butter Spread for 2,044.7 calories or 255.6 per slice for 8 servings. It saved 155.9 calories and tasted great !👍 You could have 2 slices and still save 100 calories per serving.
Readers: This nutritional information has been provided by a visitor and has not been confirmed.
Melissa,
Can you please delete my previous post. I made a mistake in the end when I said that you could have 2 slices and save 100 calories per serving.
Is there any way that you could post it without the last sentence?
Sounds wonderful!!
Thank you Linda!