Cinnamon Bun Pie
- 3/4 cup plus 2 tablespoons butter, melted, divided
- 1 cup chopped pecans
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 (17-1/2-ounce) package flaky biscuits (8 biscuits)
Preheat oven to 375 degrees F.
Coat bottom of a deep-dish pie plate with 2 tablespoons melted butter; set aside.
In a small bowl, combine pecans, sugar, and cinnamon; mix well.
Sprinkle one-fourth of the pecan mixture over bottom of pie plate.
Place remaining 3/4 cup melted butter in a small bowl.
Separate each biscuit into 3 layers.
Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly.
Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture.
Repeat pecan mixture and biscuit layers 2 more times.
Top with remaining pecan mixture and drizzle with any leftover melted butter.
Bake 20 to 25 minutes, or until biscuits are golden and cooked through.
Allow to cool 10 minutes then invert onto a serving platter and slice into wedges.