Sugar Cream Pie with Cinnamon Bun Crust

To make pie crust

• 1 1⁄2 boxed pie crusts (total of 3 sheets)
• 6 tablespoons butter (melted)
• 3⁄4 cup brown sugar
• 3 teaspoons cinnamon
• 1 teaspoon vanilla extract

To make pie filling

• 3⁄4 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 large egg
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• 1 cup milk
• 1⁄2 cup heavy cream

Directions

1. To make pie crust, combine the 2 pie crust dough and roll it out into a slab shape.
2. In a bowl, add melted butter, brown sugar, cinnamon, and vanilla extract; mix well.
3. Spread the mixture evenly over the slab-shaped dough; make sure to save 1/3 of the mixture (for the top crust layer).
4. Roll the dough, and cut into small cinnamon roll-looking circles.
5. Gently flatten the cinnamon roll discs with a rolling pin.
6. Place the cinnamon rolls over the bottom and sides of a 9" diameter pie baking pan and cinch the outer edges with your fingers and press the edge of a fork down around the perimeter.
7. Repeat making the mini cinnamon roll (flattened) discs to be used for the top layer of the pie.
8. Make pie filling.
9. After the filling is made and poured into the pie pan, bake at 400 F for 30-40 mins; note to cover the pie with aluminum foil for the final 15 mins to prevent the crust from burning.
10. On another baking sheet lined with wax paper, lay out the other set of cinnamon rolls and bake at 350 F for 15-20 mins.
11. Cover the pie with the baked cinnamon roll discs.
12. To make pie filling, combine sugar, flour, cinnamon, salt; mix well.
13. Add egg and melted butter; mix well.
14. Add vanilla extract, milk and heavy cream; mix well.
15. Pour the filling into the pie pan that has been lined with the cinnamon roll crust.