This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.
We’re certain that there are few things in life that a little booze can’t improve upon. This sweet, gooey pecan pie is no exception. A splash of rum in the traditional filling lends this Southern belle a little grown-up, Caribbean flair.–Angie Zoobkoff
Rum Pecan Pie
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 6 to 8
- 1 Basic Pastry Crust, unbaked
- 1/2 cup granulated sugar
- 1/4 cup dark-brown sugar
- 1 1/2 cups dark corn syrup or Louisiana cane syrup
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons all-purpose flour
- 2 tablespoons dark rum
- 1 1/2 tablespoons unsalted butter (3/4 oz), melted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pecan halves
- 1. Preheat the oven to 350°F (175°C) and place a rack in the lower part of the oven.
- 2. Roll out the pie crust and carefully place it in an 8-inch (20-cm) pie plate or 8-inch skillet. Trim and flute the edges of the pastry.
- 3. In a stainless steel bowl, mix the granulated and brown sugars together. Once combined, stir in the corn or cane syrup, eggs, salt, and flour. Continue stirring until everything is well combined, which will probably take a little elbow grease and about a minute. Stir in the rum, melted butter, and vanilla extract and then gently fold in the pecans.
- 4. Pour the pecan mixture into the pastry shell, and place the pie in the oven. Bake until the pie is firm and not jiggly but still sorta soft in the center, 60 to 80 minutes. Cool the pie on a wire rack for at least an hour before slicing.