Tis the season for pies! I loved Cinnabons as a kid and always had to get one every time I went to the mall. They didn’t have Cinnabons where I grew up so I looked forward to it during the summer when I would visit LA. I added a twist to my pecan pie this Thanksgiving and made a cinnamon bun pecan pie! Who doesn’t like a flavored crust anyway? This pecan pie is best served warm with a scoop of vanilla ice cream on top. I just love the combination of warm pies and ice cream! What did you make for dessert this Thanksgiving?
The cinnamon bun pie crust is super easy. You can make your own pie crust or use 1 box of pre-made pie crust (comes with 2 pie crusts). Start by rolling out one of the pie crust and brushing it with some melted unsalted butter. Then spread 1-2 teaspoons of ground cinnamon on the greased pie crust evenly. Roll up the pie crust then cut it in 1/2 inch slices. Repeat this for the second pie crust.
Grease all sides of the baking pan then press the 1/2 inch slices of cinnamon rolled pie crust on the baking pan like the picture above. Make sure that there are no gaps so the pie doesn’t have openings when it is baked.
Pour 2 cups of pecans on top of the pie crust.
Make the filling by combing 3/4 cup of dark corn syrup and 1/2 cup of light brown sugar. Mix in the melted butter then add 1 egg (3 eggs) at a time but do not over beat the mixture. Finally add 1 tsp of vanilla extract, 1/2 tsp of salt, and 1 and 1/2 tsp of ground cinnamon to the mixture. Pour the liquid filling over the pecans. The pecans should float to the top like the picture above.
Bake for 15 minutes at 375F and you should see the crust begin to brown a little.
After 15 minutes, take the pie out of the oven and set the oven t0 350F. Wrap the edges with aluminum foil to prevent the crust from burning. Be careful not to cover the filling to allow the middle to cook evenly.
Bake for another 20-25 minutes or until the filling is set. If you like the crust a little more brown, remove the aluminum foil after 20 minutes and bake the pie uncovered for the last 5 minutes.
The middle of the pie should not jiggle when it is done.
Let the pie cool for 3-4 hours before frosting. You can also wait to frost it right before serving.
You can see the cinnamon swirls when you look at the slice from the side!
Makes one 9-inch pie
Crust:
1 box of pie crust
1 Tbsp unsalted butter, melted
3 tsp cinnamon, divided use
Filling:
3/4c dark corn syrup
1/2c light brown sugar
3 Tbsp unsalted butter, melted
3 eggs
1 tsp vanilla extract
1/2 tsp salt
1+1/2 tsp cinnamon
2c pecans
Topping:
1c cream cheese frosting
vanilla ice cream (optional)
1. Roll out the pie crust so it is flat but not too thin. Brush it with melted butter. Sprinkle 1 + 1/2 tsp of cinnamon on the pie crust and spread it evenly. Roll up the pie crust then slice it into 1/2 inch pieces. Repeat these steps for the other pie crust.
2. Grease the baking pan. Then press the cinnamon pie crust on the baking pan ensuring that there are no gaps between each piece. Refrigerate the pie crust while you make the filling. Preheat the oven at 375.
3. In a large bowl, combine dark corn syrup and light brown sugar. Whisk throughly until the mixture turns into a light brown color. Then add 3 Tbsp of melted butter. Mix in 1 egg at a time but do not over beat the mixture. Then add vanilla extract, salt, and 1+1/2 tsp of cinnamon. Mix the filling until well combined.
4. Pour the pecans on the pie crust then pour the liquid filling over the pecans.
5. Bake the pie uncovered at 375F for 15 minutes. Remove the pie from the oven then set the temperature to 350F.
6. Cover the edges of the crust with aluminum foil to prevent it from burning while the filling cooks through. Bake at 350F for about 20-25 minutes. If you prefer a golden brown crust, remove the aluminum foil after 20 minutes and bake the pie uncovered for the last 5 minutes.
7. Let the pie cool on a wire rack for 3-4 hours before frosting. Serving the pie with vanilla ice cream is highly recommended!
Source: Oh! Nuts
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