Layered Pecan Pie

Prep Time: 30 min
Total Time: 1 hr 20 min
Servings: 8

Looking for a delicious dessert using Pillsbury™ pie crust? Then surprise your family with this cream cheese and custard filled pecan pie - a distinctive baked delight.



  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package

Cream Cheese Filling

  • 1 pkg (250 g) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

Custard Filling

  • 1 cup corn syrup
  • 2 tablespoons butter, melted
  • 1/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla


  1. Heat oven to 350°F. Unroll 1 pie crust on work surface. Lightly brush top of crust with water. Unroll remaining crust, and place on top of other crust. Gently roll or press crusts together. Place in ungreased 9-inch pie plate. Fold edges under; flute edges.
  2. In large bowl, beat cream cheese, sugar, egg, vanilla and salt with electric mixer on medium speed until smooth; pour into crust. Sprinkle with pecans. Stir together custard filling ingredients; pour filling over pecans.
  3. Bake 45 to 50 minutes or until set. Cool completely. Cover and refrigerate any remaining pie.