Layered Pecan Pie Food

LAYERED PECAN PIE

Steps:

• Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
• Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
• Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.

2-LAYER RUM PECAN PIE WITH CHEESECAKE

Steps:

• 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.

CHOCOLATE LAYERED PIE

Steps:

• Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
• In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
• Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.

FOUR-LAYER PECAN PIE

Steps:

• Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
• In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
• In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
• Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
• Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

LAYERED PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°F and place the pie dish onto a cookie sheet
• In a large bowl, combine eggs, pumpkin, milks, salt and spices. Whisk until completely combined.
• Pour the pumpkin pie mixture into the pie crust.
• Bake for 15 minutes, then turn the oven down to 350°F and bake for another 50-60 minutes, or until the pie is set around the edges and a knife inserted near the center comes out clean.
• Allow the pie to cool to room temperature before placing into the fridge to cool, 4 hours to overnight.
• Combine the sugars, corn starch, corn syrup, butter, salt, and eggs in a medium saucepan. Stir until combined.
• Bring to a boil.
• Remove from heat and stir in 1 1/2 cups of the pecans (reserve 1/4 cup for garnishing) and vanilla.
• Pour the pecan pie mixture into a bowl.
• Let the mixture cool on the counter for 10 minutes and then refrigerate for 1 hour.
• Once the mixture has thickened and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pumpkin pie.
• Sprinkle the remaining 1/4 cup of chopped pecans on top.
• Serve and enjoy!

TWO LAYER PECAN PIE

Steps:

• Beat bottom layer ingredients together until smooth.
• Pour into an unbaked pie shell.
• Mix top layer ingredients and pour gently over the cream cheese mixture.
• Bake in preheated 350 degree oven for 50 to 60 minutes.
• As it bakes, the bottom layer will rise to the top.