If you have been anywhere near the food blog world today, you know that it is National Pi(e) Day! To celebrate, I thought I would share some pie recipes that have appeared on Megan’s Munchies in the past! Pictured above is a Snickerdoodle Pie. Enjoy the rest of these fun and delicious pies!

Hill Country Pie

Pumpkin Pie Crumble Bars

Big Red Kitchen’s Cookie Dough Pie

CakeSpy’s Triple Threat Cookie Cake Pie

Bunny’s Retro Banana Cream Pie

What is your favorite kind of pie?

After watching the movie Waitress,  I was in the mood to make a pie. Thinking about the unique flavor combinations Keri Russell’s character used in the pies she made, I knew I didn’t want to make just a plain apple or pumpkin pie. I started my search and soon found a Snickerdoodle Pie on allyou.com. I am a cinnamon lover, so this recipe won my heart. I adapted the recipe a bit by using vegan ingredients. Instead of making the crust, I used a ready made graham cracker crust. The result was a custard pie full of sweet, buttery, and cinnamon flavors. This pie will not disappoint if you are a Snickerdoodle fan!

Snickerdoodle Pie

Ingredients:

1 cup plus 1 Tbsp. sugar
4 tablespoons unsalted butter, melted and cooled (I used Earth Balance Buttery Spread)
1 1/2 cups buttermilk (I used equal amounts soymilk combined with 2 1/2 tbsp lemon juice)
4 large egg yolks (I used Ener-g egg replacer equal to 4 eggs)
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 prepared graham cracker crust

Directions:

1. Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into pie crust. Sprinkle cinnamon-sugar over custard.

2. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.