2-Layer Rum Pecan Pie with Cheesecake recipe

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Ingredients

1 recipe pastry for a 9-inch double crust pie
1 tablespoon water, or as needed
1 (8 ounce) package cream cheese
½ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup pecans
1 cup corn syrup
2 tablespoons butter, melted
¼ cup white sugar
3 eggs
2 teaspoons rum extract

Nutrition Info

681.8 calories
carbohydrate: 73.8 g
cholesterol: 131.4 mg
fat: 40.8 g
fiber: 3.1 g
protein: 9.4 g
saturatedFat: 13.4 g
servingSize: -
sodium: 470.3 mg
sugar: 30.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Unroll 1 pie crust on a work surface, brush with water. Place second pie crust atop the first pie crust, press gently together. Place the double crust in a 9-inch pie pan.

  3. Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust, sprinkle cheesecake filling with pecans.

  4. Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth, pour over pecan layer.

  5. Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

This is a pecan pie with a cheesecake layer.

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