Rum Pecan Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
light corn syrup
|
|
| ¼ | cup |
maple syrup
|
|
| 3 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
rum
|
|
| ¾ | cup |
pecans
coarsely chopped |
|
| ¾ | cup |
pecan halves
|
|
|
Brandied Butter Pastry |
* | ||
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
cold |
|
| 2 | tablespoons |
brandy
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 177 | ml |
light corn syrup
|
|
| 59 | ml |
maple syrup
|
|
| 3 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
rum
|
|
| 177 | ml |
pecans
coarsely chopped |
|
| 177 | ml |
pecan halves
|
|
| 0 |
Brandied Butter Pastry |
* | |
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 9E+1 | ml |
butter
cold |
|
| 3E+1 | ml |
brandy
cold |
|
Directions
Cream butter and sugar until light and fluffy.
Add corn syrup, maple-flavored syrup, eggs, and rum; beat well.
Stir in chopped pecans.
Line a 9 inch piepan with Brandied Butter Pastry.
Pour filling into pastry, and top with pecan halves.
Bake at 350℉ (180℃) for 55 minutes.
Brandied Butter Pastry:
Combine flour and salt; cut in butter until mixture resembles coarse meal.
Sprinkle brandy over mixture, and stir until particles cling together when pressed gently.
Shape dough into a ball, and chill 10 minutes before rolling out.
For a baked crust, prick pastry with a fork; bake at 425℉ (220℃) for 12 minutes or until golden.
