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 caloriescarbohydrate: 73.8 gcholesterol: 131.4 mgfat: 40.8 gfiber: 3.1 gprotein: 9.4 gsaturatedFat: 13.4 gservingSize: -sodium: 470.3 mgsugar: 30.7 gtransFat: : -unsaturatedFat: : -
Directions 2-Layer Rum Pecan Pie with Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth, pour over pecan layer.
Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.