Rumrunner's Pecan Pie Recipe #72390
I'm a sucker for recipes that call for rum. I think I got this from In Style magazine, and it was a hit at Christmas. I can't seem to master making pie crust, so I use the Pillsbury frozen ones and nobody has complained. :)
by jmelyn
1¼ hours | 15 min prep
SERVES 12
- 6 eggs
- 2 tablespoons all-purpose flour
- 2 cups dark corn syrup
- 2 cups sugar
- 1/2 cup rum (Captain Morgan's spiced is yummy)
- 1/2 cup butter, melted
- 2 teaspoons vanilla
- 2 cups coarsely chopped pecans
- 2 nine-inch frozen deep dish pie shells, unbaked
- Preheat oven to 350.
- In large bowl beat eggs with wire whisk.
- Add flour and continue to whisk until it has been incorporated.
- Add corn syrup, sugar, rum, butter and vanilla.
- Stir in pecans.
- Evenly divide mixture between frozen pie crusts.
- Bake 50-55 minutes or until knife inserted in center comes out clean.
- Let cool at room temp on wire rack.
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5 stars