New Mexican Sopapilla Pie

Preparation

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.

2. Create the Bottom Crust: Unroll one tube of crescent dough and press it into the bottom of the prepared baking dish. Pinch the seams together firmly to create a single, uniform layer.

3. Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer for 3-4 minutes until it’s light and fluffy. Add the 3/4 cup of sugar and the vanilla extract, and mix until the ingredients are completely smooth and well-combined.

4. Assemble the Layers: Spread the cream cheese filling evenly over the bottom crust, ensuring it reaches all the way to the edges.

5. Add the Top Crust: Unroll the second tube of crescent dough and gently place it over the cream cheese layer. Carefully press the seams together to form another uniform sheet.

6. Make and Add the Topping: In a small bowl, combine the softened butter, 3/4 cup sugar, and cinnamon. Use a fork or your fingers to mix and crumble the ingredients together until it resembles coarse sand. Sprinkle this mixture evenly over the entire top layer of dough.

7. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is puffed and a deep golden brown.

8. Finish and Set: Remove the pie from the oven and immediately drizzle the honey evenly over the hot top crust. Allow the pie to cool on a wire rack, then refrigerate for at least 2 hours, or until completely chilled. This step is crucial for easy slicing and the best flavor and texture.

9. Serve: Cut into squares and serve chilled.