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
- 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, melted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pecan halves
- Preheat the oven to 350°F (175°C) and place a rack in the lower part of the oven.
- 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.
- 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.
- 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.
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Nutrition information is automatically calculated, so should only be used as an approximation.
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.