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.
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
CINNAMON BROWN SUGAR PECAN PIE
A delicious pecan pie stuffed to the brim with pecans, a delicious cinnamon filling and buttery homemade pie crust. The perfect dessert served with a scoop of vanilla ice cream.
Provided by Alida Ryder
Categories Dessert
Time 7h15m
Number Of Ingredients 9
Steps:
- Make the pastry according to instructions. Roll out then press into a pie dish. Crimp edges and place in the fridge.
- Preheat the oven to 160°C/320°F.
- Whisk together the eggs, syrup, sugar, butter and flavorings until just combined.
- Add the pecans.
- Pour the filling into the prepared pie crust.
- Place into the oven and allow to bake for 45-60 minutes until the filling has set around the edges but the center is still jiggly. (If the pie crust or pie is browning too quickly, cover loosely with foil.)
- Remove the pie from the oven and allow to cool to room temperature before placing the fridge. Allow to cool completely for at least 6 hours, ideally overnight, before serving.
Nutrition Facts : Calories 413 kcal, Carbohydrate 36 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 243 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving
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
PECAN CINNAMON GRAHAM CRACKER CRUST
quick easy pecan pie crust that can be used in any recipe that calls for cooked or uncooked pie crust.
Provided by adapted from Benton's Cookies
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Spray a prepared 9 inch pie pan.
- In a small pot melt the butter. Set aside.
- In a food processor or in a plastic baggie crush the graham crackers.
- In a bowl add crumbs pecans and sugars. Pour in butter and mix with a fork.
- Press into the bottom and sides of 9 inch pie pan.
- IF YOU NEED A COOKED CRUST:
- Preheat oven to 350F. Cook for 10 minutes. Completely cool before using.
CINNAMON PECAN PIE
Classic pecan pie gets a touch of spiciness with McCormick® Cinnamon Flavor.
Provided by McCormick
Categories Pies and Tarts,
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.
- Mix eggs, sugar, corn syrup, butter and cinnamon flavor in large bowl until well blended. Stir in pecans. Pour into crust.
- Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on wire rack.
Nutrition Facts : Calories 576 Calories
CINNAMON APPLE PECAN CHEESECAKE
A nice dessert for the Thanksgiving holiday. * I slightly saute the apples slices (or finely chopped apples) in 1 T. butter first, then add them to the cinnamon sugar & pecan mixture.
Provided by S I
Categories Fruit Desserts
Time 1h40m
Number Of Ingredients 19
Steps:
- 1. FOR THE CRUST: Preheat the oven to 325°F. In a small bowl, mix the crumbs, pecans, sugar, cinnamon and butter; press onto the bottom of a 9 inch springform pan. Bake for 10 minutes (Bake at 300°F. if using a dark nonstick springform pan). Remove from oven and cool on a wire rack.
- 2. FOR THE FILLING: In the bowl of an electric mixer, mix the cream cheese, brown sugar and vanilla on medium speed until well blended. Add the eggs, mixing on low speed just until blended. Add the sour cream and flour until blended. Pour over the crust.
- 3. FOR THE TOPPING: In a large bowl, mix the sugar, cinnamon and pecans together; toss with the apples. Spoon or layer the apple mixture over the cream cheese layer. Bake at 325°F. for 1 hour & 10 minutes or until the center is almost set (if using a dark nonstick pan, bake at 300°F.). Remove from oven and let rest for 5 minutes. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool completely before removing the rim of pan. Refrigerate for at least 4 hours or overnight.
EASY PECAN PIE CRUST COOKIES
Pecan pie pinwheel cookies with a cinnamon sugar filling. Easy cookies made with pre-made pie crust dough.
Provided by Sandra Shaffer
Categories Baked Goods - Cookies
Time 19m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, set aside.
- In a small bowl whisk together the granulated sugar and cinnamon.
- Chop pecans (if using) and set aside.
- Melt butter in a small microwavable bowl at 50 percent power until melted.
- Place pie crust dough on a lightly floured surface and gently roll the dough with a rolling pin in the the shape of a rectangle. Trim edges with a sharp knife as needed.
- Brush melted butter on the surface of the pie crust with a pastry brush.
- Sprinkle the cinnamon sugar mix over the pie crust. Top with pecans (if using).
- Seal the cookie dough with a little butter and pinch the edges to seal the seam.
- Starting with the short end roll the pie crust dough into a log. Slice into 12 pieces.
- Place on the prepared baking sheet and bake for 9-12 minutes or until the cookies are light golden brown.
- Cool on a baking rack and sprinkle with confectioners's sugar.
CINNAMON PIE CRUST
Use this cinnamon-spiced pie crust to prepare Signature Pumpkin Pie. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. For savory pies, such as pot pies or quiches, prepare as directed, omitting the cinnamon. Photo credit: Rachel Currier from Baked By Rachel.
Provided by McCormick
Categories Pies and Tarts,
Number Of Ingredients 5
Steps:
- Mix flour, cinnamon and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 30 minutes.
- Roll dough on lightly floured surface from center to edges into a 14-inch circle, about 1/8-inch thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling.
- Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.
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
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- Add graham crackers and pecans to your food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.
- Press mixture into the bottom and up the sides of a 9-inch pan. (If using for a cheesecake, only press firmly to the bottom and NOT up the sides of springform pan). Press the mixture firmly until compact, using your fingers as an edge guide.
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- Let the Crust cool completely before filling and returning to the oven with your pie filling (you can place in the refrigerator to speed cooling process along).
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- In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and the vanilla and beat until combined. In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic and refrigerate until firm, about 20 minutes.
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