Introduction: Cinnamon Roll Crusted Walnut Cream Pie
Is it breakfast? Is it dessert? I can't really say, but it's delicious.
This crust is amazing! Since the cinnamon rolls are cut so thin and pressed into the pie pan they create a caramel like toffee flavor with a chewy yet tender texture. And any cream pie or cheesecake filling would be fantastic with it.
I chose walnut cream pie because it simply isn't made enough in this world!
Step 1: Cinnamon Roll Pie Crust
Cinnamon roll pie crust adds a whole new dimension to cream pie. Here's how to do it:
Cinnamon Roll Dough
1 (1/4 oz) pkg active dry yeast
1/2 c. sugar
4-5 c. flour
1/2 t. salt
5 T. butter, melted
1 c. milk
In a large mixing bowl combine yeast, sugar, 3 cups flour and salt. Set aside.
In a microwave safe container melt butter and set aside. In another microwave safe container warm milk but do not boil. Add melted butter to heated milk.
Mix wet ingredients with dry ingredients and stir in eggs incorporating well. Add in remaining flour 1/4 cup at a time until mixture starts to pull away from the sides of the bowl.
Turn dough out onto a lightly floured work surface and knead 8-10 minutes adding more flour if necessary.
Cover the dough with a damp cloth and let rest 15 minutes.
Step 2: Make Filling
While the dough is resting make the filling:
Cinnamon Roll Filling
1 1/3 c. brown sugar
3 T. flour
2 1/2 T. cinnamon
1/4 t. nutmeg
7 T. butter, softened
In a medium mixing bowl combine all dry ingredients.
Add softened butter and mix well. Set aside.
Step 3: Roll, Fill and Roll Again
Once the dough has rested for 15 minutes turn it out onto a lightly floured work surface. Cut the dough in half and save remaining half for a small batch of cinnamon rolls using the left over filling. Pie and cinnamon rolls in the same day?! People will be so impressed they will think you are from the 50's!!! :)
Using a rolling pin roll one half of the dough into a rectangle approximately 1/4 inch thick.
(So, mine didn't exactly turn out to be a rectangle - I am aware it's more of a circle but it worked out just the same!)
Spread half of the filling mixture evenly onto the surface of the dough.
Starting at one end of the dough roll it up into a log shape.
Step 4: Cut, Press and Bake
Preheat oven to 375 degrees F.
Using a dough cutter (or sharp knife if you don't have one) cut dough into thin slices. About 1/4 inch thick.
Press thin cinnamon rolls into a buttered pie pan making sure all seams and gaps are closed.
Bake 10 minutes or until lightly golden brown.
Step 5: Walnut Cream Pie Filling
Walnut Cream Pie Filling - adapted from Crisco.com (of all places) - something that I absolutely can't bring myself to use!!!!
1/2 c. maple syrup
1/2 c. honey
1/2 c. milk
2 egg yolks, lightly beaten
1 envelope unflavored gelatin
1/4 cup water
1 t. vanilla extract
1 c. whipped cream, plus more for topping
1 c. walnuts, chopped
In a medium saucepan heat syrup, honey and milk over medium heat until hot. Do not boil. Stir small amount of hot mixture gradually into egg yolks. Return egg mixture to saucepan. Bring to a boil on medium heat. Simmer 1 minute.
Soften gelatin in water. Remove saucepan from heat. Add gelatin and stir until it dissolves. Add vanilla extract.
Refrigerate until mixture begins to thicken. About 30 minutes.
Remove mixture from fridge and stir in walnuts and fold in whipped cream. Pour mixture into completely cooled and baked cinnamon roll crust. Refrigerate until firm.
Serve with whipped cream and walnuts! Eat it already!