BCL - 2-Layer Rum Pecan Pie with Cheesecake Popular Recipes

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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 nine-inch double crust pie
• 1 tablespoon water, or as wished
• 1 (eight ounce) package cream cheese
• half of 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
• three eggs
• 2 teaspoons rum extract

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

• Preheat oven to 350 degrees F (one hundred seventy five degrees C).
• Unroll 1 pie crust on a work floor; brush with water. Place 2nd pie crust atop the first pie crust; press gently collectively. Place the double crust in a 9-inch pie pan.
• Beat cream cheese, half cup sugar, 1 egg, vanilla, and salt collectively in a bowl until easy and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
• Mix corn syrup, butter, 1/four cup sugar, 3 eggs, and rum extract collectively in a bowl till clean; pour over pecan layer.
• Bake inside the preheated oven till a knife inserted in the center of the pie comes out easy, 45 to 50 minutes.

Notes :

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