2-Layer Rum Pecan Pie with Cheesecake

2-Layer Rum Pecan Pie with Cheesecake
  • 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


  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.

04/17/2018
2-Layer Rum Pecan Pie with Cheesecake, recipe PT15M PT1H 5 455 calories

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