Best 7 Two Layer Pecan Pie Recipes

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.

PECAN PIE FOR TWO

Steps:

• In a bowl, combine flour and salt. Cut in shortening and butter until crumbly. Add water, tossing with a fork until a ball forms. Roll out pastry to fit an 18-oz. baking dish. Press onto the bottom and up the sides of the dish. , Combine filling ingredients; mix well. Pour into pastry shell. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean.

PECAN PIE (MAKES TWO PIES)

Steps:

• Mix in order the above ingredients.
• Pour into two 9" unbaked pies shells.
• Bake at 350 degrees for 10 minutes.
• Then bake at 300 degrees for 50 minutes.

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.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

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.

TWO-LAYER SILK PIE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts. , In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. , Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. , Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.