It’s no secret we are pecan pie fans around my house.
Actually, by “we” I mean Jason, and by “fans” I mean “he’s a fanatic who will eat pecan pie for every meal and then, to wash it down, he’ll put it in a blender and drink it like a smoothie.”
Every year for his birthday I make a him an 11-inch deep-dish pecan pie. We have friends over to help us eat it, but we invariably end up with lots of leftovers that he enjoys for breakfast during his birthday week. I don’t condone this behavior, but he’s a grown man—what are you going to do?
So when I came up with this Cinnamon Bun Pecan Pie recipe, I knew that it had to past the test of a true pecan pie devotee. Would he enjoy it? Was it too different from regular pecan pie, too distracting, too much of a twist?
Turns out I needn’t have worried—he loved it! And if the world’s biggest pecan pie fan loves it, I promise that you will too.
The pie starts with a cinnamon bun crust, which looks impressive but is actually quite easy to make! (Don’t tell your guests that, however.) Then the filling is stuffed with more cinnamon and an optional cake & cookie flavoring, to give it that fresh-from-the-oven cinnamon bun flavor. Finally, no cinnamon bun would be complete without a drizzle of icing, so this pie gets a generous helping of cream cheese frosting on top.
It’s playful, it’s tasty, and it’s more than a little indulgent. But if you can’t have a completely excessive pie at Thanksgiving time, when can you have one?
The full recipe and step-by-step photos can be found at the Oh Nuts blog.
|If you have enjoyed this post, please consider subscribing to the SugarHero RSS feed, becoming a fan on Facebook, or following on Twitter. Ooh, and let’s not forget Pinterest. Thank you!|