2-Layer Rum Pecan Pie with Cheesecake

4.60 (9)
⏱ 65 mins 🍽 ['8', '1 9-inch pie'] 🏷 Dessert

This indulgent dessert reimagines the classic pecan pie by adding a rich layer of cheesecake beneath the nutty topping. It begins with a double pastry crust for a sturdy base. A creamy filling of cream cheese, sugar, and vanilla is poured in, then scattered with pecans. Finally, a smooth mixture of corn syrup, eggs, butter, and rum extract is added before baking. The result is a beautifully layered pie with contrasting textures and flavours.

2-Layer Rum Pecan Pie with Cheesecake

Ingredients

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

Method

  1. Set your oven to 350 degrees F (175 degrees C) to preheat.
  2. Lay out one pie crust and lightly brush it with water. Position the second crust on top, pressing them together gently. Fit this double crust into your 9-inch pie pan.
  3. In a bowl, combine the cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt. Beat these until the mixture is creamy and smooth. Transfer this cheesecake filling into the pie crust, then scatter the pecans over the top.
  4. Whisk together the corn syrup, melted butter, 1/4 cup sugar, 3 eggs, and rum extract in another bowl until smooth. Carefully pour this mixture over the layer of pecans.
  5. Place the pie in your preheated oven and bake for 45 to 50 minutes. It is ready when a knife inserted into the centre comes out clean.

Nutrition (per serving)

Calories682 kcal
Fat41 g
Sugars31 g
Protein9 g
Sodium470 mg

Recipe details

CategoryDessert
Authorstarmaster25