cinnamon cane sugar cream pie
I created a cream pie dessert recipe with cinnamon cane sugar, and it's filled with cinnamon roll pieces.
No Image
prep time
3 Hr
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon margarine
- 2 cups heavy cream, divided
- 4 tablespoons Torani brown sugar cinnamon syrup, divided
- 6 tablespoons cinnamon cane sugar, divided
- 1 10-inch graham cracker crust
- 2 large leftover cinnamon rolls, cut into bite size pieces
- 8 ounces cream cheese, softened
- 3/4 cup half and half
- 1 tube frozen whipped topping, thawed
How To Make cinnamon cane sugar cream pie
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Step 1Heat the margarine in a medium saucepan over medium heat. Add 1 cup heavy cream, 2 tablespoons cinnamon brown sugar syrup, and cinnamon cane sugar over low heat; stir until smooth for 5 minutes. Remove from heat.
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Step 2Spoon evenly into the pie crust and spread evenly. Add cinnamon roll pieces.
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Step 3In a mixing bowl, beat the cream cheese and remaining heavy cream until smooth. Gradually add the half and half and 2 tablespoons cinnamon cane sugar and remaining cinnamon brown sugar syrup; mix well.
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Step 4Fold in 1 1/2 cups whipped topping. Spoon over cinnamon roll pieces. Spread the remaining whipped topping over the filling.
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Step 5Refrigerate for at least 2 1/2 hours before serving. Season with the remaining cinnamon cane sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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