Recipe for cooking cinnamon bun pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Cinnamon Bun Pie

Serves 8 to 10.

3/4 c. plus 2 Tbsp. (1 3/4 sticks)
    melted butter, divided
1 c. chopped pecans
1/2 c. sugar
1 Tbsp. ground cinnamon
1 (17 1/2 ounce) pkg. refrigerated
    flaky biscuits (8 biscuits)

Note: Be sure to use flaky biscuits for this one. And to enjoy every last bit of pecan flavor, remove any pecans left in the bottom of the pie plate after inverting and place them over the top of the pie.

Preheat the oven to 375 degrees F.

Coat the bottom of a 9-in. deep-dish pie plate with 2 Tbsp. melted butter; set aside.

In a sm. bowl, combine the pecans, sugar, and cinnamon; mix well. Sprinkle 1/4 of the pecan mixture over the bottom of the pie plate.

Place the remaining 3/4 c. melted butter in a sm. bowl.

Separate each biscuit into 3 layers. Dip the biscuit pieces one at a time in the melted butter, coating each piece thoroughly. Layer 8 biscuit pieces in the bottom of the pie plate, completely covering the pecan mixture.

Repeat the pecan mixture and biscuit layers 2 more times. Top with the remaining pecan mixture and drizzle with any leftover melted butter. Bake for 20 to 25 mins., or until the biscuits are golden and cooked through.

Allow to cool for 10 mins., then invert onto a serving platter and slice into wedges. Serve warm.