Thursday, November 21, 2013
Pie Recipe Week :: Snickerdoodle Chess
1 unbaked pie crust
12-14 Snickerdoodle Cookies
1/2 c. butter, melted (NOT margarine)
1/2 c. sugar
1 tbsp. cornmeal (you can substitute flour or almond meal)
1 tbsp. vinegar
1 tsp. vanilla
Line a 9-inch pie dish with an unbaked pie crust. I almost always use a Pillsbury crust.
Hand crumble the snickerdoodle cookies into bite-sized pieces into a medium bowl, and set aside.
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.
Pour the cookie mixture into the unbaked pie crust.. Use the spatula to smooth down the mixture so that it's an even layer.
Bake at 350 degrees for 35-40 minutes until golden brown on top. Let rest for 5-10 minutes before serving.
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