BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM

BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM image

Yield 1 pie

Number Of Ingredients 11

1 Tender Pie Crust dough disks
6 tablespoons (3/4 stick) unsalted butter, divided
1 cup brown-sugar corn syrup
1 cup sugar
4 large eggs
3 tablespoons dark rum, divided
2 teaspoons vanilla extract, divided
1 large pinch of salt, divided
1 1/2 cups pecans (6 ounces), divided
1 1/2 cups chillled whipping cream
3 tablespoons (packed) golden brown sugar

Steps:

Position rack in bottom third of oven and preheat to 350 degrees F. Roll dough disk out on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 3/4 inch, fold under and crimp edge. Cook 6 tablespoons butter in heavy medium skillet over medium-high heat until brown and fragrant, about 3 minutes. whisk in 1 cup corn syrup, then 1 cup sugar. Cook until sugar dissolves and mixture is smooth, about 1 minute. Remove from heat, cool to room temperature, about 25 minutes. Beat 4 eggs, 2 tablespoons rum, 2 teaspoons vanilla, and 1 pinch of salt in large bowl to blend. Gradually stir in sugar mixture from skillet. Fold in 1 1/2 cup nuts. Pour filling into crust. Bake pie until crust is golden and filling is puffed and set in center, about 45 minutes. Cool pie completely. (Can be made 1 day ahead. Cover pie loosely; let stand at room temperature.) Beat whipping cream, brown sugar, and remaining 1 tablespoon rum in another large bowl until peaks form. Serve cream with pie.