Rum Pecan Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsIngredients
| 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 |
|
Trans-fat Free, Good source of fiber
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.
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