CINNAMON BUN PECAN PIE
I absolutely love this recipe! Great for family gatherings or holidays!
Provided by Courkanykay13
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
- Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
- Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
- Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
- Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
- Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
- Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
- Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 71.2 g, Cholesterol 65 mg, Fat 33.7 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 574.6 mg, Sugar 33.6 g
PECAN CINNAMON CRUST
Make and share this Pecan Cinnamon Crust recipe from Food.com.
Provided by Kozmic Blues
Categories < 30 Mins
Time 25m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly spray a 9 inch pie plate with non stick spray.
- Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
- Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
- Pour in oil and maple syrup and pulse until wet and dry are just combined.
- (I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
- Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
- Bake for 10 minutes, then set aside to cool.
- Fill with your favorite pie filling: mine is PUMPKIN.
Nutrition Facts : Calories 1692.8, Fat 113.6, SaturatedFat 9.4, Sodium 167.7, Carbohydrate 157.5, Fiber 24.7, Sugar 39.9, Protein 28.9
PECAN CINNAMON ROLL PIE
This pie tastes like a homemade cinnamon roll, but it takes a fraction of the time--thanks to premade dough!
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Stir the granulated sugar and cinnamon in a small bowl. Unroll the pie dough onto a floured surface. Press the cinnamon sugar into the dough with your hands (try not to stretch the dough). Transfer to a 9-inch pie plate and crimp the edges. Refrigerate the crust until firm, about 1 hour.
- Place a baking sheet on the middle oven rack; preheat to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake on the hot baking sheet until golden around the edges and set on the bottom, about 30 minutes. Remove the foil and weights and bake until crisp and golden all over, about 10 more minutes. Transfer to a rack to cool; leave the baking sheet in the oven.
- Make the filling: Whisk the eggs, corn syrup, brown sugar, vinegar, vanilla and salt in a large bowl. Slowly whisk in the melted butter, then stir in the pecans until evenly coated. Scrape the mixture into the cooled crust.
- Bake the pie on the hot baking sheet until set and bubbling at the edges, 55 to 60 minutes. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
- Make the glaze: Mix the cream cheese, confectioners' sugar and milk in a small bowl with a fork or small whisk until smooth. Transfer to a small resealable plastic bag and snip a corner; pipe over the pie.
CREAMY CHEESECAKE WITH CINNAMON PECAN CRUST
This is from an old recipe that I've revised over the years until it was perfect. It is very simple and extremely pleasing. The pecans and Cinnamon Crisp graham crackers in the crust gives it the wow factor. Hope you enjoy it as much as our family does.
Provided by BigNanc
Categories Cheesecake
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- Melt butter in 9" pie pan while oven is pre-heating.
- Mix together crushed Cinnamon Crisp graham crackers, chopped pecans and brown sugar.
- Add to melted butter in pie pan and mix well. Gently push up sides and on to bottom of pan.
- Bake for 15 minutes. Remove from oven and cool slightly.
- In a large bowl combine cream cheese, 1/2 cup sugar, the eggs, 2 teaspoons vanilla and lemon peel. Mix with electric mixer until well blended and then mix another couple of minutes longer. This seems to fluff it up a bit.
- Pour into graham cracker crust and bake for about 30 minutes until it looks set and is firm to the touch. Do not overbake as it will crack on top.
- While the cheesecake is baking mix together sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until well blended and sugar has disolved.
- Remove cheesecake from oven and pread sour cream mixture over cheesecake. Refrigerate for at least four hours.
Nutrition Facts : Calories 469, Fat 32.7, SaturatedFat 16.8, Cholesterol 124.5, Sodium 403.1, Carbohydrate 35, Fiber 1.1, Sugar 24.5, Protein 9.7
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