Photo by Amy Shutt
Editor’s note: This recipe for Butter Rum Pecan Pie comes from the November 2013 issue’s Dining In feature.
Ingredients:
2 Tbsp. butter
3 Tbsp. dark brown sugar
1/4 cup dark rum
1 1/2 cups pecan halves
3 eggs
1/2 cup sugar
1/2 cup corn syrup
1/4 cup cane syrup
2 tsp. vanilla
1 8- to 9-inch pie shell or ready-made pie dough
Directions:
1. Preheat oven to 350 degrees and, if using ready-made pie dough, roll out the dough then place it into a pie pan and crimp the edges.
2. Melt the butter in a large skillet. Add the brown sugar and rum over medium heat until the sugar is dissolved. Toss the pecans in the skillet to coat, then remove the skillet from heat. Allow the pecans to cool.
3. While the pecans are cooling, beat the eggs and sugar together until well blended.
4. Mix in the syrups and vanilla, then fold in the butter-rum pecans.
5. Pour the filling into the pie shell and bake for 30 to 35 minutes or until the center is just set. Allow the pie to cool a bit before serving.
