Snickerdoodle Cookie Pie - Week 44

Warm soft snickerdoodle in a pie crust is a great treat!

This pie demands to be served warm with a large scoop of ice cream.

Ingredients:
1 Bottom crust Pastry
2 t. butter, melted

1 T. sugar
1 t. cinnamon
½ cup brown sugar
¼ cup butter
3 T. water
2 T. light corn syrup
1t. vanilla
1 t. cinnamon
¼ cup butter, softened
½ cup sugar
¼ cup powdered sugar
½ t. salt
¼ t. cream of tartar
1 egg
1 t. vanilla
½ cup milk
1-1/4 cup flour



Directions:
In a small bowl, combine 1 T. sugar and 1 t. cinnamon. Brush pastry with 2 t. melted butter. 
Sprinkle with sugar cinnamon mixture.
In saucepan combine brown sugar, ¼ cup butter, water, corn syrup,1 t. vanilla, and 1 t. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat and stir in 1 t. vanilla. Set aside.
In mixing bowl, beat ¼ cup softened butter. Beat in ½ cup sugar, powdered sugar, salt, and cream of tartar until well combined. 
Beat in 1 egg and 1 t. vanilla. Gradually beat in milk until combined. Stir in flour.
Spread evenly in pastry crust.
Gently pour the syrup over the filling.
Bake with edges covered for 25 minutes at 350 degrees.


Remove edge covers and bake for additional 20 minutes or until top is puffed and golden brown and toothpick inserted comes out clean. 
Cool for 30 minutes and serve warm with a scoop of ice cream.

I can think of other cookie recipes that sound great in a pie.

Can you think of some others too?