I have been dying to try this pie for the longest time. I thought it would be difficult, so I kept putting it off.
Difficult? I couldn’t have been more wrong!
This genius pecan pie has a cinnamon bun crust and a generous cream cheese drizzle. It really tastes like a cinnamon roll!
I used purchased pie dough and purchased icing which made things even easier. The pie is so simple, that you might want to make two. The recipe doubles easily.
Next time, I think I will make some more cinnamon dough rolls, bake them and use them to garnish the plated pie. That way I don’t have to keep lifting the pie plate above everyone’s head and pointing out the cinnamon bun crust. “See!!! Look at that!! Brilliant!”
Pie dough, homemade or purchased, enough for 1 (9-inch) crust
2 ounces melted butter
4 tsp ground cinnamon, divided
3/4 cup dark corn syrup
1/2 cup packed light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp salt
2 cups toasted pecan halves
1 cup cream cheese icing
1. Roll out dough on a lightly floured piece of parchment or waxed paper until it’s just under 1/4-inch thick.
2. Brush 1 tablespoon of the butter on top of the dough. Leave the rest of the melted butter to put in the filling.
4. Use the edge of the parchment or waxed paper to roll the dough up into a tight spiral.
5. Use a sharp serrated knife to cut the spiral log into rounds, about 1/2-inch thick.
6. Grease a 9-inch pie plate. Arrange the cinnamon bun dough rounds in the pan so that they are touching each other. Flatten the dough with your fingers until the pie plate is covered, without gaps, in an even thickness.
7. Place pie plate in refrigerator to chill while you make the pecan filling.
8. Preheat oven to 375℉.
9. In a large bowl, combine the corn syrup and brown sugar. Whisk together until thick and smooth. Whisk in the remaining 3 tablespoons of melted butter. Add the eggs one at a time, whisking well after each addition, until fully incorporated. Add vanilla, salt and the remaining 2 teaspoons of cinnamon. Whisk until blended.
10. Place the toasted pecans in bottom of pie shell then carefully pour the filling on top.
11. Put the pie on a baking sheet lined with parchment or foil. Bake for 15 minutes.
13. Microwave the icing for 30 seconds, then stir well. Icing should be runny enough to pour easily from a spoon. Microwave a bit longer if necessary.
14. Drizzle icing over the top of the pie.
Recipe from Oh Nuts!
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