Cinnamon Pecan Pie Shell Recipes

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PECAN CINNAMON ROLL PIE



Pecan Cinnamon Roll Pie image

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

2 teaspoons granulated sugar
2 teaspoons ground cinnamon
1 round refrigerated pie dough (half a 14-ounce package)
All-purpose flour, for dusting
2 large eggs
3/4 cup dark corn syrup
3/4 cup packed light brown sugar
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 cups pecans, chopped
2 ounces cream cheese, at room temperature
2 tablespoons confectioners' sugar
1 to 2 tablespoons milk

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.

CINNAMON BUN PECAN PIE



Cinnamon Bun Pecan Pie image

I absolutely love this recipe! Great for family gatherings or holidays!

Provided by Courkanykay13

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 11

2 cups pecan halves
non-stick cooking spray
1 (14 ounce) can refrigerated cinnamon roll dough, separated
¾ cup dark corn syrup
½ cup packed light brown sugar
3 tablespoons butter, melted
3 large eggs, at room temperature
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1 cup cream cheese frosting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
  • Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
  • Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
  • Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
  • Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
  • Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
  • Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 71.2 g, Cholesterol 65 mg, Fat 33.7 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 574.6 mg, Sugar 33.6 g

CINNAMON PECAN TWISTS



Cinnamon Pecan Twists image

Provided by Food Network Kitchen

Categories     dessert

Time 58m

Yield about 18 twists

Number Of Ingredients 5

1/4 cup light brown sugar
1/4 cup pecan pieces
1/2 teaspoon ground cinnamon
1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces)
1 large egg, beaten

Steps:

  • Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
  • Preheat oven to 400 degrees F.
  • Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.

CINNAMON PECAN BARS



Cinnamon Pecan Bars image

I'm a special education teacher and we bake these bars in my life skills class. It 's an easy recipe that my special-needs students have fun preparing. -Jennifer Peters, Adams Center, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

1 package butter pecan cake mix (regular size)
1/2 cup packed dark brown sugar
2 large eggs, room temperature
1/2 cup butter, melted
1/2 cup chopped pecans
1/2 cup cinnamon baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix and brown sugar. Add eggs and melted butter; mix well. Stir in pecans and baking chips. Spread into a greased 13x9-in. baking pan., Bake until golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 185 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 190mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

PECAN NUT CRUST



Pecan Nut Crust image

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

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

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

PECAN CINNAMON CRUST



Pecan Cinnamon Crust image

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

3/4 cup pecan halves
3/4 cup quick-cooking oats
3/4 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1 pinch salt
1/4 cup canola oil
3 tablespoons pure maple syrup

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

CINNAMON PECAN PIE SHELL



Cinnamon Pecan Pie Shell image

This is a simple pie shell recipe that is a great alternative for those on a no grain diet. You can make this for any kind of pie. I made it with pumpkin pie and it was great. You can also use, almonds or walnuts if you prefer.

Provided by RawwGurl

Categories     Dessert

Time 17m

Yield 1 pie

Number Of Ingredients 4

2 cups pecans (cut in half if you only plan to do the bottom of the pan and not the sides)
3 tablespoons butter or 2 tablespoons coconut oil
2 teaspoons cinnamon
4 teaspoons stevia (equals 4 packets )

Steps:

  • Place nuts into a food processor or grinder/blender with chopping option. Process until the nuts are a fine meal like texture. Combine with the remaining ingredients, pat into a pie plate and bake at 350 degrees for 10-12 minutes. Makes one 9-10 inch pie crust. Fill with pie filling of your choice and bake according to instructions. This is also good with uncooked pie fillings too.

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