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

Four plates of rum pecan pie in a flaky crust, topped with whole pecans and vanilla ice cream.

Rum Pecan Pie

5 / 2 votes
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.
David Leite
Servings6 to 8 servings
Calories655 kcal
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes


  • 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.
Provisions Cookbook

Adapted From


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Serving: 1 sliceCalories: 655 kcalCarbohydrates: 105 gProtein: 9 gFat: 26 gSaturated Fat: 5 gMonounsaturated Fat: 13 gTrans Fat: 1 gCholesterol: 101 mgSodium: 848 mgFiber: 3 gSugar: 77 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Michelle Rousseau | Suzanne Rousseau. Photo © 2018 Ellen Silverman. All rights reserved.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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