SaGa’s Cinnamon Bun Pecan Pie

I was never really a fan of pie until a few years ago when I started making my own. Pumpkin and sweet potato pies are my favorite but this is a close second. I love how decorative this crust is and I use it for my other pies as well. This pie has a slight crunch and the cream cheese frosting gives it the perfect amount of sweetness. Mmm tasty.

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Cinnamon Bun Pecan Pie

Pie dough ( 1 box of Jiffy pie crust mix)
4 TBS melted butter
4 tsp cinnamon
3/4 c dark corn syrup
1/2 c packed brown sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp salt
2 c pecan halves
Cream cheese (not whipped)

Dough
Make your dough and roll out to less than 1/4 thickness on wax or parchment paper.

Brush about 1 tbsp of melted butter on top

Sprinkle 2 tsp cinnamon on and spread around

Using the edge of the wax paper begin rolling the crust onto itself. Roll it into a tight spiral

Refrigerate or freeze the log for about 5 minutes to prevent it from getting smashed while cutting.

Using a sharp knife cut the log into spirals. I make mine thin because we like thinner crust but otherwise  do 1/4-1/2 in rounds.

Spray a 9inch pie tin or cake pan with nonstick spray and begin placing the swirls so they barely touch. This doesn’t have to be precise.

Once the bottom is covered you can begin flattening the swirls with your fingers. Leave no empty spaces between rounds and try to make the crust the same depth all around. Work up the sides of the pan.

Use a knife to cut off any ragged edges and refrigerate while you prepare the filling.

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I placed the swirls in a row around the top of the pan. They broke off as it baked though.

Filling

In a large bowl combine the corn syrup and brown sugar. Whisk them together until there are no lumps. The mixture will be thick and sticky.

Whisk in remaining 3 TBS of melted butter

Add in eggs one at a time

Add the vanilla, salt, and 2 tsp cinnamon. Whisk everything until it’s completly blended.

Place the pecans in the bottom of the pie shell and carefully pour your liquid mixture over, filling to the top.

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Bake the pie at 375 for 15 minutes

Remove the pie from the oven and tear small pieces of tin foil to crimp around the edges to prevent the crust from burning.

Reduce heat to 350 and cook for 20-25 minutes.

When the pie is finished the center should be puffy and have slight cracks.

Let cool completely before frosting and enjoy 🙂

Alternatively you can make bite sized pies using a cupcake tin. I made mini pumpkin pie with my mini cupcake tin. Just make sure to really spread the crust rounds out or they are too thick

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