Cinnamon Roll Crust Cream Pie
Cinnamon Roll Crust
- 1 stick (8 tablespoons) unsalted butter, very soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 7/8 cups + 2 tablespoons all-purpose flour*
- 2 teaspoons cinnamon (added later in rolling process)
- 2 cups milk
- 1/3 + 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large egg yolks
- 5 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 1 bar (3.5 oz or slightly bigger) high-quality dark chocolate
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- For crust, mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Add flour in one step and mix until just combined. Do not overmix.
- Press dough 1/4-inch thick onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Dough is easiest to roll on lightly floured parchment paper as it sticks less than rolled on a counter and is easy to transfer back to refrigerator if dough gets too soft.
- Using a very small amount of flour roll chilled dough into a square 13 X 13 inches. Return to freezer/refrigerator if dough gets too sticky.
- Sprinkle with cinnamon and roll dough upwards into a cylinder. Place in freezer.
- When cylinder has chilled for about 45 minutes or overnight turn oven to 385°F.
- Cut log into 2, 16-inch slices and place very close on bottom of a non-greased, nine-inch nonstick cake pan. Return dough cylinder or cut slices to freezer if it gets too soft.
- Place slices on sides of cake pan and place in oven for about 17-22 minutes or until golden.
- Once crust has completely cooled, gently lift crust out of cake pan and place on a serving platter.
- For vanilla cream, combine milk and 1/3 cup sugar in a saucepan and bring to a boil.
- Meanwhile, whisk egg yolks until well blended. Add reaming 1/3 cup sugar and whisk rapidly. Add cornstarch and mix until smooth. Add 1/4 of heated/boiled milk and whisk until well blended.
- Pour egg yolk mixture into saucepan and whisk to a boil. Once mixture has thickened remove from heat. Add butter and stir gently until incorporated. Do not whisk longer as this can cause cream to break down. Scrape sides and cover with a lid or plastic food film. Place pan in an ice bath to accelerate chilling.
- In a separate bowl whip cream to soft peaks, certainly not as stiff as you would for decorating a pie with whipped cream.
- Before continuing make certain that cooked cream is completely cold. Add vanilla and stir until well blended. Add one third of whipped cream and fold until combined. Add remaining cream and fold gently until smooth.
- Transfer cream to pre-baked shell and place in refrigerator.
- For decoration, chop chocolate in pea size pieces and place in a small microwave oven proof bowl. Place in a microwave oven and heat in 7 second intervals until barely melted. Stir until completely melted without heating it too hot. Set aside.
- Place 2 cookies sheet briefly under broiler or heat over a gas stove. Pans should feel lukewarm and not so hot that you cannot handle it without heat resistant gloves.
- On backside of pans, spread a super thin layer of chocolate using an offset metal spatula.
- Place cookie sheets in refrigerator for 15 or more minutes or until chocolate is solid.
- Scrape chocolate from pan (suggest using a spatula, scraper or cookie cutter) into shavings and place on pie. Sprinkle with powdered sugar. Store in the refrigerator until ready to serve.