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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


Preheat oven to 350 degrees F (175 degrees C). 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. 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. Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer. Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

Source: allrecipes.com