Cinnamon Bun Pie
Recipe type: Dessert
Serves: 8 servings
Originally published in my column in Ami's Whisk Magazine
  • ¼ cup oil
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 3 eggs
  • ½ teaspoon baking powder
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups flour
cinnamon filling
  • ⅓ cup ground pecans
  • ½ cup brown sugar
  • 1 Tablespoon cinnamon
  • ¼ cup oil
  • 1 store-bought graham cracker crust
  1. Preheat oven to 350.
  2. In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined and creamy.
  3. Add eggs, baking powder and vanilla, beating well to combine after each addition.
  4. Turn the mixer to low and gradually add the flour. Beat until combined. Set aside.
  1. In a small bowl, combine all filling ingredients until smooth. Set aside.
  2. When filling pie crust, be careful to smooth each layer very gently, so you don’t break the crust.
  3. Pour a fourth of the batter into the graham cracker crust, then top with a third of the filling.
  4. Repeat the process, ending with the batter on top.
  5. Bake for 35-40 minutes, until top is set. It's meant to be soft in the center, so don't over bake it.
  6. For best results, serve warm. Top with cream cheese glaze, if desired.
Plan Ahead
  1. This pie freezes well. Wrap rightly before freezing and glaze just before serving.
Recipe by Overtime Cook at