Double-Crusted Pecan Pie Danish

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

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

Directions

  1. 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. 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. 3 Place pie on preheated cookie sheet in oven; bake 15 to 20 minutes or until golden brown.
  4. 4 Meanwhile, in small bowl, mix all topping ingredients except pecans and powdered sugar until smooth. Stir in 1/2 cup pecans.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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