Cinnamon Roll Sugar Pie

All the goodness and comfort of a traditional Quebecois Sugar Pie, with the added bonus of pie pastry 'cinnamon rolls' in the filling! This is sweet, but in the best way possible!

Course Dessert

Cuisine Canadian

Keyword brown sugar, cinnamon rolls, pie

Prep Time 15 minutes

Cook Time 50 minutes

Servings 10

Ingredients

1 double pie crust recipe see Notes for link to my pastry or store bought is just fine!
2 cups brown sugar divided
3/4 cup evaporated milk

Add ons: Optional

2 tsp cinnamon divided
1/3 cup chopped pecans
2 tbsp mini chocolate chips

Instructions

Preheat the oven to 375F.
On a well floured surface, roll out one pie crust round large enough to fit into a 10 inch pie plate. Ease the pastry into the plate, and crimp as desired.
Sprinkle 1/4 cup brown sugar across the bottom of the pie shell. Place in the fridge while you work on the filling.
Roll out the other pastry round into a rectangle about 10 x 12 inches.
Cover the pastry with 1 cup of brown sugar. Sprinkle 1 tsp of the cinnamon evenly over the brown sugar. Then sprinkle the pecans pieces over the brown sugar. Press everything down gently into the pastry.
Beginning with one longer side, roll the pastry gently but tightly into a log. Cut it into 1 inch thick rolls (like cinnamon rolls) Place these into the pie shell over the brown sugar, leaving about 1/2 inch between each roll. Cover everything with the remaining brown sugar, letting it fill in the gaps as well. Sprinkle the remaining cinnamon over the sugar. Then sprinkle the chocolate chips over everything.
Pour the evaporated milk evenly over the entire filling.
Place the pie onto a baking sheet and place this onto the centre rack. Bake until top is burnished and brown, about 40-50 minutes.
Let it cool on a wire rack. Wait for a good couple of hours before cutting into it, to let the filling set.
Best served with unsweetened whipped cream and a good coffee.
Can be stored in a sealed container for a few days.