FAVORITE PECAN PIE WITH RUM

Favorite Pecan Pie with Rum image

Provided by Rose Mary Mogan

Categories Pies

Time 1h15m

Number Of Ingredients 10

1 stick butter, melted
1 c sugar
1/2 c light corn syrup
1/2 c dark corn syrup
4 large eggs, room temperature
1 Tbsp vanilla bean paste or extract
1/4 tsp salt
1 1/2 c pecan halves (suggested 1 1/4, i used a bit more)
1 refrigerated pie crust or homemade
3 Tbsp rum, (i used barcardi dark rum

Steps:

1. Preheat oven to 325 degrees F. I used Pillsbury refrigerated Pie Crust. Follow directions on package to line pie plate. NOTE: I did add my own spin to this recipe by combining light and dark syrups, & using Vanilla Bean Paste instead of vanilla extract & added the nuts to the pie crust and allowed them to float to the surface.
2. These are some of the ingredients I used for the pie. Combine melted butter, sugar & corn syrup in a medium size sauce pan. Cook over low heat, stirring constantly until sugar dissolves & no granules remain in sauce pan.
3. Then pour mixture into a large bowl and allow to cool at least 5-7 minutes or so. NOTE: COOLING THE MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN YOU ADD THEM IN. Then add in the 4 eggs, salt, vanilla Bean paste or extract,& Rum & beat until well blended.
4. Shape pie crust into pie plate, then prick with a fork, making sure pie crust conforms to shape of plate. Crimp Edges of crust. Add the pecan halves to the pie plate.
5. Pour filling carefully into pie plate over the pecan halves, pecan halves will slowly begin to rise to the top. Place pie in preheated 325 degree F. oven and bake for 50 to 55 minutes. Serve warm or cold. Allow pie to at least come to room temperature before slicing. Serve with cool whip or ice cream if desired.
6. I baked 2 pies at once and they turned out perfectly. The recipe I have given is for one pie.