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
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
I absolutely adore pecan pie and consider it a holiday fixture. This is such a fun spin on an original. I'll definitely be bringing it to Christmas Eve this year. I like that it's still a pretty traditional and no-frills recipe and that the rum isn't overpowering so even those teetotalers in the group can appreciate the addition of a nutty, spicy something extra.
This unique Louisiana version of a classic pecan pie is simply outstanding! With flavorings very similar to a praline, the pie filling gets its depth of flavor from cane syrup (or dark corn syrup) and a splash of dark rum. The combination of the dark and granulated sugar, butter, rich cane syrup, salt, and vanilla made for a gooey interior, a bit more gooey than other pecan pies I have made, but in a good way.
I had some Louisiana cane syrup (Steen's brand) on hand and some Meyer's Dark Rum and lots of pecans leftover from Thanksgiving, and the rest of the ingredients are pretty much pantry ingredients, so no shopping needed here! That's what makes a pie like this great—crowd pleasing and you might already have all of the ingredients on hand!
I served the pie with a dollop of vanilla-infused creme fraiche.