Cinnamon Bun Pecan Pie - Week 48

Utilizing canned Cinnamon Rolls makes this an easy holiday favorite.

When I committed to the pie challenge, I wanted to truly make it a challenge; so I didn't use many crust shortcuts. However, I felt this shortcut needed trying out.  

Genius....using canned cinnamon roll dough for the crust. I figured it would make the prettiest crust, and make my husband's almost favorite pie even more delicious.

However, I made some mistakes; so I hope to retry it out next Thanksgiving and give it another try (Note to self: double-check the rolls that they have the rolled dough because the picture on the can is not always what is inside, and don't overbake). I may even update this post!

Ingredients:

2 cups pecan halves

1 (14 oz) can refrigerated cinnamon roll dough w/icing

½ cup light corn syrup

¼ cup molasses

½ cup brown sugar

3 T. butter, melted

3 eggs

2 t. cinnamon

1 t. vanilla

½ t. salt

Directions:

Spread pecans on a baking sheet and toast pecans for 5 minutes in a 375 degree oven.

Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the crust. Retain icing for after baking.

Whisk syrup, molasses, and brown sugar until thick and sticky. Add butter and whisk until mixture is smooth. Add eggs, 1 at a time, whisking well after each. Stir in cinnamon, vanilla, and salt into the sugar mixture.

Layer the toasted pecans over the cinnamon roll crust. Pour the sugar mixture over pecans. 

Cover crust to prevent burning. 

Bake at 375 degrees for 15 minutes. Reduce heat to 350 degrees. Continue baking for an additional 20 minutes or until pie is set in the middle. 

Cool pie for 15 minutes.

Drizzle icing over the top of the pie.

Shortcuts are great, what is your favorite shortcut?