Are you looking for a pie that will please your caboodle? Then, you will want to make this snickerdoodle pie. This recipe melds the best flavors in the food world- chocolate, custard, and cinnamon. We hope you enjoy making and partaking of Kevin’s version of Snickerdoodle Custard Pie from “Better Homes and Gardens Special Interest Publications Low-Carb Dessert.”
Happy Cooking,
Kevin Wilson and Mom
Ingredients
1 baked pie crust
2 ounces semisweet chocolate, melted
4 eggs, lightly beaten
1/3 cup sugar
2 teaspoons vanilla
¼ teaspoons ground cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 cups fat-free half-and-half
½ teaspoon unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 ounce semisweet chocolate, melted
Directions
Brush melted chocolate evenly over bottom and sides of prebaked pie crust. Let stand until chocolate is set. For filling, in a bowl lightly beat eggs with a fork. Stir in the next five ingredients (through nutmeg). Gradually whisk in half-and-half until mixture is well combined. Place baked crust on oven rack. Carefully pour filling into crust. To prevent overbrowning, cover edge of pie with foil. Bake 55 to 60 minutes or until a 1-inch area around edge is puffed and set (center will still be jiggly and appear undone). Remove foil. Cool on a wire rack (pie will set upon cooling). In a small bowl combine the next four ingredients (through nutmeg). Sprinkle over pie. Cover and chill. Before serving, melt 1 ounce chocolate and drizzle over pie. Serve and enjoy!
