Crinkly Salted Caramel Snickerdoodle Pie

Delicious when served with a dollop of vanilla whipped cream...the perfect Thanksgiving pie!

Original recipe source

Cook time: 50 minutes

Servings: 8

Ingredients

• 1 tbsp cinnamon sugar
• 1 pie crust round homemade if possible
• 1 egg beaten for brushing
• 0.33 cup cinnamon sugar
• 6 tbsp butter
• 1 cup brown sugar
• 2 egg
• 1 egg yolk
• 0.33 cup heavy cream
• 1 tbsp vanilla extract
• 1 cup chocolate covered caramels
• 0.5 cup semi-sweet chocolate chips
• 3 tbsp cinnamon sugar
• 0 flaky sea salt

Instructions

1. Preheat the oven to 350°F and position a rack in the lower third of the oven.
2. Butter an 8-inch pie plate and sprinkle with 1 tablespoon of cinnamon sugar.
3. Fit the pie crust into the pie plate. Brush the edges with beaten egg and sprinkle with cinnamon sugar. Lightly prick the bottom of the dough with a fork and freeze for 10 minutes.
4. Melt butter in a small saucepan over medium heat until it begins to brown, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
5. In a bowl, whisk together brown sugar, 2 eggs, and 1 egg yolk until well combined. Add cream, brown butter, and vanilla, whisking until smooth.
6. Fold in the chocolate covered caramels and semi-sweet chocolate chips. Pour the mixture into the crust, making sure the chocolate is evenly distributed.
7. Sprinkle the top of the pie with 2-3 tablespoons of cinnamon sugar. Place the pie on a baking sheet.
8. Bake for 40-55 minutes until the pie is puffed on top but still wiggly in the center. Let cool for 15-20 minutes.
9. Serve the pie warm with a sprinkle of flaky sea salt and a dollop of whipped cream or ice cream.