Cinnamon Roll Cream Pie - cooking recipe

Ingredients

Pie Crust
1 1/2 boxed pie crusts (3 sheets total)
6 tablespoons butter, melted
1 teaspoon vanilla extract
6 tablespoons dark brown sugar
1 tablespoon ground cinnamon
Cream Filling
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk
1 cup heavy cream
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Preparation

For the pie crust:
Preheat the oven to 400 degrees F.
Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.
Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.
Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.
Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny 'cinnamon roll' pieces.
Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.
Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.
Blind bake the pie crust:
Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.
Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.
Set aside the baked crust.
Bake the top pieces:
Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.
Set aside to cool.
Make the cream filling:
Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.
Place the egg yolks into a medium bowl and set aside.
Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.
Pour the egg yolk mixture back into the pot of milk mixture.
Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.
Finish the pie:
Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.
Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.
Top with the baked cinnamon roll pieces in a decorative pattern.
Set aside to cool completely before slicing and serving.