RUMRUNNER'S PECAN PIE

Rumrunner's Pecan Pie image

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. :)

Provided by jmelyn

Categories Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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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