This cinnamon-swirled crust blows my mind. Think of the possibilities. Apple crumb? Brown sugar walnut? It’s a little more work, but that is one impressive looking and tasting crust.
2 infused piecrusts
3 tablespoons butter, melted*
3 tablespoons sugar combined with two teaspoons cinnamon
4 large eggs
1 ½ cups brown sugar
6 tablespoons cream
¼ cup flour
2 teaspoons vanilla
2 teaspoons white vinegar
¼ teaspoon cinnamon
1 ½ cups pecans
1 cup semi-sweet chocolate chips
Heat oven to 340°F. Butter a 10-inch deep pie pan.
Sprinkle your work surface with flour. Place the two crusts on the flour and roll gently. Brush the crusts with the melted butter. *
One at a time, roll the crusts tightly into two thin logs. Slice each roll into 1/8-inch slices. Starting in the center of the pie pan, lay the slices on the pan, keeping them as close together as possible. Spread a piece of foil, about 12 inches long, with butter or baking spray. Press the buttered foil on top of the slices. Bake for 10 minutes. Remove from oven and allow to cool.
In the bowl of an electric mixer combine the eggs, sugar, cream, flour, vanilla, vinegar, cinnamon and a pinch of salt until smooth. Add the pecans and chocolate chips. Stir to blend. Pour into your prepared pie crust.
Bake the pie until the center is set, about 50-60 minutes. If the pie begins to get too dark, cover loosely with the foil.