"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cinnamon Bun Pie Recipe

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This recipe for Cinnamon Bun Pie, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (16.3-ounce) package refrigerated biscuits (8 biscuits)

Directions:
Directions:
Preheat oven to 375 degrees F. Coat bottom of a deep-dish pie plate with 2 tablespoons melted butter; set aside. Place remaining melted butter in a small bowl.

In another small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-quarter of the pecan mixture over bottom of pie plate.

Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times. Top with remaining pecan mixture and drizzle with any leftover melted butter.

Bake 20 to 25 minutes, or until biscuits are golden and cooked through. Allow to cool 5 minutes, then invert onto a serving platter and slice into wedges. Serve warm.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Keep biscuits refrigerated until ready to pull apart.

I use parchment paper on the bottom of my pie plate before assembling the pie

To enjoy every last bit of pecan flavor, make sure to remove all pecans from bottom of pie plate after inverting and place over top of pie before slicing.

 

 

 

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