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2-Layer Rum Pecan Pie with Cheesecake


"This is a pecan pie with a cheesecake layer."
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1 h 5 m servings 682 cals
Original recipe yields 8 servings (1 9-inch pie)

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  • Prep

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  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.

Nutrition Facts

Per Serving: 682 calories; 40.8 g fat; 73.8 g carbohydrates; 9.4 g protein; 131 mg cholesterol; 470 mg sodium. Full nutrition

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Read all reviews 5
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Absolutely delicious! Great recipe. Easy to make and came out perfectly!

Very Tasty!

Use a DEEP DISH 9" pan. I saw this pie and HAD to make it because it sounded so fabulous. First, I will disclaim that while I am not a novice pie person, neither am I one of those “I can throw...

Did not expect the cheesecake layer to mix with the pecan layer. I used new Rum extract but it is so strong the pie was barely touched by anyone. I was disappointed to say the least and I will n...

Yummy! Love love it! Even my husband who doesn't have a real sweet tooth loved it. Super easy and quick prep time. I love the double crust too. If you love pecan pie and cheese cake you can't go...