Double-Decker Pecan Cheesecake Pie with Pecan Pie Macarons by Erika Knox

Double-Decker Pecan Cheesecake Pie with Pecan Pie Macarons! ???? Try Erika Knox’s FULL RECIPE from Indulge With Mimi!

Ingredients for the pie:
Crust: 1 single-crust pie pastry
Cream Cheese filling:
8 oz of cream cheese at room temperature
1 large egg
1 tsp vanilla extract
1/2 tsp salt
1/3 cup of sugar

Ingredients for the brown sugar pecan pie filling:
2 large eggs
1/2 C light brown Domino Sugar
1/2 C light or dark corn syrup
1 tsp vanilla extract
1/2 C chopped pecans +1/4 C
1 1/4 C pecan halves

Directions for the Pie:
1: Prepare the crust as directed on package (i use frozen pie crust).
2: Prepare the cream cheese filling: beat cream cheese, egg, vanilla, and salt with an electric mixer on medium speed until light and fluffy (1-2 minutes). add sugar and beat until filling is smooth and fluffy (2 minutes). Spoon filling into prepared pie crust.
3: prepare the brown sugar pecan pie filling: Whisk eggs until bright and yellow. Add brown sugar, corn syrup, and vanilla. Whisk together until thick and smooth.
4: Sprinkle 1/2 C chopped pecans over Cream Cheese Filling in pie crust. Gently spoon about 80% of brown sugar filling over chopped pecans. Arrange pecan halves over brown sugar filling.
5: Place pie on baking sheet. Bake at 375 for 10 minutes. Reduce oven temperature to 350 and bake until filling is puffed up and set and crust is golden brown (45 minutes approx). Transfer to wire rack and cook completely (3 hours)
6: Mix left over brown sugar pie filling with 1/4 C chopped pecans. Bake at 350 in a prepared baking dish. This will basically be crust-less pie and will be used to fill the macarons.

Ingredients for macaron shells:
50 g aged egg whites
40 g granulated white sugar
1/8 tsp cream of tartar
65 g powdered sugar
65 g finely ground almond meal or almond flour

Directions for the Macarons:
Prep: wipe down mixing bowl with vinegar to remove any leftover oils.
1. Beat the egg whites with a mixer until foamy. Add the cream of tartar.
2. Once egg whites start leaving trails, add granulated sugar 1/3 at a time.
3. Beat until Stiff Peaks form. Once stiff peaks are reached, do not beat anymore.
4. Pour 1/3 of the almond/powdered sugar mixture into the egg whites. Gently FOLD the egg whites into the mixture. Add the rest of the almond mixture and continue to fold. (do not mix or stir). Stop folding when your batter reaches a honey or lava consistency.
5. Pipe macaron batter onto parchment paper or a silicone baking mat. Lightly dust with brown sugar. Sit them on the counter and let dry or rest for 30 minutes or until a skin has developed. While the macarons are resting, preheat your oven to 320.
6. Once dry, place the tray on the middle shelf and bake for 12-14 minutes.
7. Once baked, keep them on the pan to cool.
8. Once cool, fill them with the cooled crust-less pie filling (sandwich the pie filling between 2 macaron shells).
9. Place macarons on top of pie or garnish, and enjoy 🙂

Double-Decker pecan cheesecake pie recipe from Southern Living magazine (a Thanksgiving to remember, November 2017)
Macaron shell recipe from Indulge with Mimi at Indulgewithmimi.com.