2-Layer Rum Pecan Pie with Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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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 needed |
1 (8 ounce) package cream cheese |
1/2 cup white sugar |
1 egg |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 cup pecans |
1 cup corn syrup |
2 tablespoons butter, melted |
1/4 cup white sugar |
3 eggs |
2 teaspoons rum extract |
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.
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