Orange Scented Double Layer Pecan Pie #Blogtober

 Jazz up a traditional pecan pie, with a delicious creamy orange scented cheesecake layer.

Thanksgiving for us, was a few weeks ago. Our Thanksgiving consisted of a wonderful turkey dinner, with my in laws, which have been in our tiny social bubble since the beginning of this Pandemic. Since there was 7 of us, we all chose to split the menu. I offered to bring homemade rolls, and dessert. I knew I was going to bring the typical pumpkin pie, but wanted to bring a little something different, for those who aren't crazy about pumpkin pie. 

My plan was to also make this amazing double layer pecan pie. I say plan, because by my oven decided to partially conk out on me and it took my pumpkin pie almost 2 hrs to cook. So I only ended up bringing the rolls and pumpkin pie.

1 really wasn't sure if it would work, but I decided to try and pair a cheesecake, with pecan pie. I added a hint of orange zest and fresh squeezed orange juice to the cheesecake filling, for a little extra burst of flavour. It makes the pie taste fresh, and adds a subtle flavour which is not over powering. 

The pie baked up beautifully, though I had to cover it near the end, to prevent the top and crust from over baking. It set beautifully and tastes amazing. Wonderfully creamy, not overly sweet and full of crunchy pecans. A totally awesome twist on traditional pecan pie, that is sure to wow your Thanksgiving guests this year.

Orange Scented Double Layer Pecan Pie

Pie Crust (recipe below, or store bought)

1- 8oz pkg cream cheese, softened

1/4 C sugar

4 eggs, divided

2 tsp vanilla, divided

1/3 Tbs orange zest (from 1 small orange)

1 Tbs fresh squeezed orange juice

1/4 C dark brown sugar

1 C golden corn syrup

1 1/2 C pecan pieces

Preheat oven to 375 degrees F. Line a deep dish 9-inch pie plate with pie crust. Roll our remaining dough and using a cookie cutter (desired shape), cut out shapes. Brush water on one side of the dough shapes and glue them around the top part of the crust. Set aside.

In a medium mixing bowl, beat together the cream cheese, orange juice and zest, 1 tsp vanilla, 1/4 C sugar and 1 egg; until smooth.

In a separate mixing bowl, beat the remaining 3 eggs, with 1/4 C sugar, 1 tsp vanilla and corn syrup, until well combined. 

Evenly spread cream cheese mixture into the bottom of the pie shell. Top with pecan pieces and slowly pour in the corn syrup mixture. Bake in preheated oven for 40-45 minutes; until puffed, browned and still slightly jiggly. Cover loosely with foil after 20-25 minutes of baking, if you notice the crust and top are browning too quickly. Let cool to room temperature and refrigerate a minimum of 4 hrs before serving.

Pie Crust (Makes enough for 4 single crust pies, or 2 double crust pies)

2 1/2 C flour

1 1/2 Tbs baking powder

1/2 tsp salt

1 C (1/2 lb) pure lard

1 egg

1 tsp vinegar

water

In a large mixing bowl, combine the flour with the baking powder and salt. Cut in lard, until mixture resembles coarse meal with a few pea sized pieces throughout. 

Add the egg and vinegar to a 1 C measuring cup and carefully whisk together. Add in enough water to make 1 C. Pour half the mixture into the dough and combine. Add remaining liquid to the dough, if mixture is too dry. Do not overwork the dough. Roll out onto a floured surface, to 1/4 inch thickness, for pies and tarts. 

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