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| 2-Layer Rum Pecan Pie with Cheesecake |
"This is a pecan pie with a cheesecake layer."
Ingredients :
- 1 recipe pastry for a 9-inch double crust pie
- 1 tablespoon water, or as wanted
- 1 (eight ounce) package deal cream cheese
- half cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/four teaspoon salt
- 1 cup pecans
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1/four cup white sugar
- three eggs
- 2 teaspoons rum extract
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H5M |
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- Preheat oven to 350 stages F (one hundred seventy five tiers C).
- Unroll 1 pie crust on a work surface; brush with water. Place 2nd pie crust atop the primary pie crust; press lightly collectively. Place the double crust in a 9-inch pie pan.
- Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt collectively in a bowl till smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
- Mix corn syrup, butter, 1/four cup sugar, three eggs, and rum extract collectively in a bowl until easy; pour over pecan layer.
- Bake within the preheated oven until a knife inserted in the center of the pie comes out smooth, 45 to 50 minutes.
Notes :
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