Cinnamon Bun Pecan Pie Recipe

Working from home has its problems. For instance, when you are putting together a post as delicious as this one, it takes all the will power you can muster to not drop everything you are doing to try this recipe on for size. I’m speaking for a friend. I obviously have no will power issues (sarcasm). But the ladies tell me this pie is a breeze to whip up, and as we can all see it’s just beautiful with a capital B.

Our pie dish was deep so we made a lot of pie, but if you are making for a shallower dish, you can just cut all the filling ingredients in half!

Abby CapalboCinnamon Bun Pecan Pie Recipe

prep time

cook time

total time

Serves 0Ingredients

• Pie dough (store bought or homemade): enough for 2 layers to fit a deep 9” pie dish with about 1-2” overhang
• 6 tbs + 1 tbs melted butter
• 2 tbs + 4 tsp ground cinnamon
• 2 tbs sugar
• 1 ½ cups dark corn syrup
• 1 cup packed light brown sugar
• 6 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp salt
• 3 cups toasted pecan halves
• 1 cup cream cheese frosting (store bought or homemade)

Instructions

1. Mix 2 tbs sugar and 2 tbs cinnamon in a small bowl. Roll out both layers of pie dough and brush one side of each layer with 1 tbs melted butter.
2. Sprinkle cinnamon sugar mixture on one dough round and spread around into a thin, even layer. Cover with the second layer of pie dough (butter side down). Place the cinnamon sugar pie dough into the pie dish.
3. Use kitchen scissors to trim the dough overhang into ½” wide fringe around the whole pie dish. Take two pieces of fringe and twist each away from each other, then fold down into the pie crust and press in place. Repeat until all the fringe is twisted and tucked back into the pie dish.
4. Place the pie dish in the refrigerator while you make the filling, and preheat the oven to 375°F.
5. In a large bowl, combine the corn syrup and the brown sugar with a whisk until smooth. Mix in 3tbs of melted butter.
6. Add 3 eggs, mixing well after each addition. Add vanilla, salt, and 2 tsp of cinnamon and whisk until well blended.
7. Remove pie dish from the fridge and pour in 2 cups of pecans. Pour the filling mixture on top, then add the remaining 1 cup pecans by carefully arranging them in concentric circles on the top of the filling. Start from the outside rim and work your way in.
8. Wrap the outside rim of the pie dish with tin foil to protect the crust. Bake for 35 minutes.
9. Turn the oven down to 350°F, and remove the tin foil. Bake for another 25 minutes or until the pie is firm and not jiggling in the center. Turn the oven off and let the pie cool completely in the oven with the door cracked.
10. Scoop cream cheese frosting into a piping bag with a large round tip. Pipe a zig zag of frosting on your cinnamon bun pecan pie and serve!

Photography: Ruth Eileen Photography | Recipe: SMP Living

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