2-Layer Rum Pecan Pie with Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 24, 2013
Absolutely delicious! Great recipe. Easy to make and came out perfectly!
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Cooking Level: Expert

Home Town: Plymouth, Massachusetts, USA
Living In: Port Charlotte, Florida, USA

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Reviewed: Dec. 8, 2013
Very Tasty!
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Cooking Level: Intermediate

Living In: Beaumont, California, USA

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Reviewed: Nov. 30, 2013
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 not be making this pie again.
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Cooking Level: Beginning

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Reviewed: Nov. 27, 2013
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 a pie together in 15 shakes” people. I was very doubtful about the double crust on the bottom, so I didn’t attempt it at Thanksgiving. I was afraid it might be doughy, and I could not readily find another example of that method. A single crust came out perfect, with a candied crispness. Next time I will try the double crust. I used 9” pans (I made two), but had way too much rum filling – use a DEEP DISH 9” pan. The cheese layer floated ABOVE the corn syrup/rum layer, which I didn’t expect. It’s very delicious. I might switch to either brown sugar and/or dark corn syrup in the custard, and add lemon or orange zest to the cream cheese in the future. (I had so much rum custard left over that I made a small pecan pie with the remaining rum custard. DELICIOUS!!
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Cooking Level: Intermediate

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 21, 2013
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 wrong with this recipe. Thanks for sharing starmaster25!
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