Pecan Cinnamon Pie

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 8-10

This traditional American pecan pie gets its flavor from the famous pecan buns thanks to cinnamon sugar and cream cheese frosting. And it's incredibly easy to make—use store-bought dough! The pie is baked in two stages: first, bake the crust, sprinkled with cinnamon sugar, then fill it with a creamy filling made with crushed pecans, and bake a second time to set the filling. Once the pie is completely cool, drizzle it with a frosting made from cream cheese whipped with powdered sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 tsp. granulated sugar
2 tsp ground cinnamon
1 layer of chilled pie dough (half a 500g package)
Flour, for work

Filling

2 large eggs
3/4 cup dark corn syrup
3/4 cup brown sugar
1 tbsp. apple cider vinegar
2 tsp vanilla extract
0.5 tsp salt
6 tablespoons unsalted butter, melted
2 cups chopped pecans

Glaze

60 g of cream cheese, room temperature
2 tablespoons powdered sugar
1-2 tablespoons of milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar, cinnamon, shortcrust pastry, flour, eggs, syrup, brown sugar, apple cider vinegar, vanilla extract, butter, pecans, cream cheese, powdered sugar, milk

Cooking the dish according to the recipe:

Bake the cake:

In a small bowl, combine granulated sugar and cinnamon. Roll out the pie dough on a floured surface. Use your hands to press the sugar and cinnamon into the dough (try not to stretch it). Transfer the dough to a 9-inch (22 cm) pie pan and crimp the edges. Refrigerate the dough in the pan for about 1 hour to firm up.
Place the baking sheet in the center rack of the oven; preheat to 350°F (175°C). Line the pan with foil and fill with cake weights or dried beans. Bake on the hot baking sheet until golden brown around the edges and the bottom is set, about 30 minutes. Remove the foil and weights and bake until golden brown, about 10 minutes more. Transfer to a wire rack and cool in the oven.

Prepare the filling:

In a large bowl, combine the eggs, corn syrup, brown sugar, vinegar, vanilla, and salt. Gradually whisk in the melted butter, then fold in the pecans, distributing them evenly. Spread the filling over the cooled crust.
Bake the pie on the hot baking sheet until the filling is set and bubbling around the edges, 55-60 minutes. Cover the crust with foil if it's browning too quickly. Transfer to a wire rack and cool completely.
Prepare the glaze:

In a small bowl, beat the cream cheese, powdered sugar, and milk with a fork or a small whisk until smooth. Transfer the frosting to a small zip-lock plastic bag and snip off the corner; pipe the frosting onto the cake.