BARCARDI GOLD BLACK WALNUT PIE

Barcardi Gold Black Walnut Pie image

Provided by Rose Mary Mogan @cookinginillinois

Categories Pies

Number Of Ingredients 10

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1 - refrigerated pie crust or deep dish frozen pie shell
3 large eggs room temperature
1 1/2 cup(s) black walnuts,chopped
1 cup(s) light corn syrup(spray cup with cooking spray first)
1/2 cup(s) light brown sugar
1/3 cup(s) butter melted
2 tablespoon(s) barcardi gold rum
1 tablespoon(s) vanilla bean paste
2 teaspoon(s) black walnut flavor
2 tablespoon(s) wondra flour, or cake flour

Steps:

Preheat oven to 350 degrees F. Please note you may substitute English Walnuts in this recipe but NOTE THAT BLACK WALNUTS HAVE A VERY UNIQUE FLAVOR LIKE NO OTHER NUT. That is what is so special about it in my opinion.
Unroll pie crust and position it into deep dish pie plate. Crimp over lapping edge, and fill pie crust with the black walnuts and set aside till needed.
Break eggs into a medium size bowl then beat till light in color. Add corn syrup, melted butter, vanilla bean paste and black walnut flavor, beat till blended together.
Combine flour with brown sugar, mix together and pour into egg mixture and beat again till blended.
Pour mixture over the nuts in pie plate, nuts will slowly begin to rise to the top. Now carefully place pie on a shallow pan then place in preheated 350 degree F.oven, bake for 30 minutes, and check to see if crust is browning too quickly, if so cover outer edge of crust with aluminum foil, and then bake for an additional 30 to 40 minutes until filling is set.
Check by inserting sharp knife in center of pie and if it comes out clean it should be done. It will settle as it cools. Allow to cool completely before cutting. Top with whipped topping or cream and additional nuts if desired.