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Bake-Off® Contest 37, 1996
Lytle Creek, California

Double-Crusted Pecan Pie Danish

This double-decker pecan pie satisfies the craving for a rich dessert with a pleasing contrast of smooth, crunchy and crisp textures. Top the pie wedges with whipped cream or ice cream and serve with freshly brewed coffee.

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  • prep time 45 min
  • total time 3 hr 15 min
  • ingredients 15
  • servings 12
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/2
cup powdered sugar
1/3
cup apricot or other flavor jam
2
tablespoons butter or margarine, softened
1
package (3 oz) cream cheese, softened
1
cup finely chopped pecans

Topping

1/2
cup granulated sugar
1
tablespoon Pillsbury BEST® all-purpose flour
2
tablespoons sour cream
1
tablespoon butter or margarine, melted
1/3
cup corn syrup or Hungry Jack® microwave ready regular syrup
1/2
teaspoon vanilla
1
egg
1/2
cup chopped pecans
1
to 3 teaspoons powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
  • 2 Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In small bowl, mix filling ingredients except pecans. Stir in 1 cup pecans. Spread mixture in crust-lined pan. Top with second crust; press edge to seal.
  • 3 Place pie on preheated cookie sheet in oven; bake 15 to 20 minutes or until golden brown.
  • 4 Meanwhile, in small bowl, mix all topping ingredients except pecans and powdered sugar until smooth. Stir in 1/2 cup pecans.
  • 5 Remove partially baked pie from oven; reduce oven temperature to 375°F. Pour topping over pie. Return to oven; bake 18 to 28 minutes longer or until golden brown. Cool 10 minutes. Lightly sprinkle 1 to 3 teaspoons powdered sugar over pie. Cool completely, about 2 hours. Store in refrigerator.
  • 1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
  • 2 Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In small bowl, mix filling ingredients except pecans. Stir in 1 cup pecans. Spread mixture in crust-lined pan. Top with second crust; press edge to seal.
  • 3 Place pie on preheated cookie sheet in oven; bake 15 to 20 minutes or until golden brown.
  • 4 Meanwhile, in small bowl, mix all topping ingredients except pecans and powdered sugar until smooth. Stir in 1/2 cup pecans.
  • 5 Remove partially baked pie from oven; reduce oven temperature to 375°F. Pour topping over pie. Return to oven; bake 18 to 28 minutes longer or until golden brown. Cool 10 minutes. Lightly sprinkle 1 to 3 teaspoons powdered sugar over pie. Cool completely, about 2 hours. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
230mg
230%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
19g
19%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.