Name: Sugar Cream Crescent Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 2 packs of crescent rolls; 2 softened 8 ounce blocks of cream cheese; 1 egg; 1 1/2 cups of granulated sugar; a splash of vanilla extract (measure with your heart); 2 teaspoons of lemon juice; 1 teaspoon of salt; 1/4 cup of melted butter (for the topping); about a 1/4 cup of sugar and 1 teaspoon of cinnamon (for the topping)

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Sugar Cream Crescent Pie – It’s pie-time, and this pie has an ooey gooey, sweet cream cheese filling with a cinnamon sugar crescent crust.

It’s the most wonderful time of the year, meaning it’s the most delicious time of the year.

With all the yummy treats everyone makes and recipes everyone shares, this is my favorite time of the year.

It’s also the time of the year that we all gain 10 pounds. But hey, if we didn’t gain those 10 pounds then we wouldn’t have any New Years resolutions, am I right?

This pie is probably the most easy recipe for a pie I’ve ever seen or done. And it tastes like a cheesecake was melted and put inside of a crescent crust.

I think this will be apart of our Thanksgiving dinner because a pie at Thanksgiving is always necessary and this one is just easy enough to fit in to my busy cooking schedule that day.

Sugar Cream Crescent Pie

For the Sugar Cream Crescent Pie, you’ll need :

2 packs of crescent rolls
2 softened 8 ounce blocks of cream cheese
1 egg
1 1/2 cups of granulated sugar
a splash of vanilla extract (measure with your heart)
2 teaspoons of lemon juice
1 teaspoon of salt
1/4 cup of melted butter (for the topping)
about a 1/4 cup of sugar and 1 teaspoon of cinnamon (for the topping)

The first thing you’re going to want to do is preheat the oven to 375 degrees and grease an 8×8 pie plate then set it aside.

The crescents are going to be the crust, one package for the bottom and one for the top.

So, for the bottom crust, flatten and stretch one of the packs of crescent rolls to fit the pie plate. Pinch together the slits for the individual rolls so there won’t be any holes.

Once you have the bottom crust all covered, set it to the side. Now to work on the filling.

In a large mixing bowl or stand mixer, beat the cream cheese until it’s smooth and creamy. Add in the egg, sugar, vanilla, lemon juice, and salt and beat until completely mixed together.

Pour the filling onto the crescent dough in the pie plate and spread it out evenly.

It’s time for the decorative top crust, the hardest part of this whole recipe. But if I can do it, I promise you can do it.

Take the dough out of the other crescent roll pack and unroll it on a flat surface. Take one half of the dough and cut 5-6 evenly spaced strips. Do the same with the other half of the dough.

Now we’re going to weave the pieces of dough on the top of the pie. Place the first set of strips all going the same direction. Fold back every other strip. Place one strip from the other set of strips on top and perpendicular to the strips that aren’t folded back then fold the folded strips back to where they should be.

Now fold back the strips that weren’t folded back originally and place another strip from the other set and fold the folded strips back into place. Repeat this process until on the strips are place.

To top everything off, spread the melted butter then the cinnamon sugar mixture on top of the crescent topping.

Bake in the oven for 23-25 minutes. When it’s finished baking, it’ll be ready to serve!

Yield: 12 servings

Sugar Cream Crescent Pie

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

2 packs of crescent rolls
2 softened 8 ounce blocks of cream cheese
1 egg
1 1/2 cups of granulated sugar
a splash of vanilla extract (measure with your heart)
2 teaspoons of lemon juice
1 teaspoon of salt
1/4 cup of melted butter (for the topping)
about a 1/4 cup of sugar and 1 teaspoon of cinnamon (for the topping)

Instructions

Preheat the oven to 375 degrees and grease an 8x8 pie plate.
Spread one pack of the crescent dough on the bottom and sides of the pie plate. Set aside.
Beat the cream cheese, egg, sugar, vanilla, lemon juice, and salt. Pour the filling onto the crescent dough in pie plate.
Take the dough out of the other crescent roll pack and unroll it on a flat surface. Take one half of the dough and cut 5-6 evenly spaced strips. Do the same with the other half of the dough. Now we're going to weave the pieces of dough on the top of the pie. Place the first set of strips all going the same direction. Fold back every other strip. Place one strip from the other set of strips on top and perpendicular to the strips that aren't folded back then fold the folded strips back to where they should be. Now fold back the strips that weren't folded back originally and place another strip from the other set and fold the folded strips back into place. Repeat this process until on the strips are place.
Brush the top with the melted butter and spread the cinnamon sugar mixture. Bake for 23-25 minutes.