Best Rum Pecan Pie Recipes

BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO

Steps:

• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Make the pie dough:
• In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
• Make the filling:
• Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
• In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
• Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
• Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
• DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.

2-LAYER RUM PECAN PIE WITH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
• Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
• Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
• Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

RUM PECAN PIE

Steps:

• Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
• Cool slightly .
• Add eggs, vanilla, rum, and salt to mixture, mix well .
• Pour filling into pastry shell and top with pecan halves .
• Bake at 325 degrees for 55 minutes or until set .
• Serve warm or cold .

RUM CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13" x 9" baking pan.
• 2. Crust Combine crust ingredients with a pastry blender (or two forks) until crumbly. Press into pan. Bake crust for 15 to 17 minutes or until lightly browned. Remove and allow to cool for 15 minutes.
• 3. Filling Whisk brown sugar, eggs, corn syrup, rum, butter, vanilla extract and salt until well blended.
• 4. Sprinkle pecans and chips evenly over the crust. Carefully pour sugar mixture over pecans and chocolate chips.
• 5. Bake for 30 - 35 minutes or until edges are set and bars are golden brown. Center will still be "wiggly". Cool and cut into bars.

CHOCOLATE-PECAN-RUM PIE

Steps:

• Grease a nine-inch pie pan.
• In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice. Cut in the shortening until the mixture resembles coarse meal. Gradually sprinkle in the ice water while lightly kneading the dough by hand until it holds together. Gather into a ball, wrap in waxed paper and refrigerate for one hour.
• Preheat the oven to 375 degrees. Roll out the dough to one-eighth-inch thickness. Line the prepared pan, trimming the extra dough at the top. Spread the pecans and chocolate chips on the bottom.
• In a mixing bowl, combine the melted butter, remaining sugar, eggs, corn syrup, vanilla extract, lemon zest and nutmeg. Pour into the pan.
• Bake for 15 minutes, lower the oven temperature to 350 degrees and bake for 30 minutes, or until the top begins to brown and the center is almost set. Remove, sprinkle with rum and cool. Serve at room temperature with some whipped cream, if desired.

RUM, RAISIN AND PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Prick pie shell with fork.
• Bake 10 minutes.
• Set aside.
• Increase oven temperature to 430 degrees F.
• Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low heat, stirring frequently.
• Remove from heat.
• Gradually beat hot sugar mixture into yolks in large bowl.
• Stir in pecans, rum, lemon juice, vanilla and salt.
• Pour filling into crust Bake 15 minutes and reduce oven temperature to 375F.
• Continue baking until puffed and golden, 45-50 minutes.
• Let cool before serving.

BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM

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.

BLACK BOTTOM PECAN PIE WITH CHOCLATE RUM MOUSSE

Steps:

• Preheat oven to 350 degrees.
• Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
• Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
• Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
• For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
• Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
• Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.

FAVORITE PECAN PIE WITH 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.

WALNUT (OR PECAN) RUM PIE

Steps:

• 1. Prepare and roll out pastry for single-crust pie. Line a 9-inch pie plate with the pasty. Trim and crimp edges as desired.
• 2. For filling combine eggs, corn syrup, butter, sugar, and rum. Mix well; stir in walnuts or pecan halves.
• 3. Place in pastry-lined pie plate on the oven rack. Carefully pout the filling into pastry shell.
• 4. To prevent overbrowning, cover edge of the pie with foil. Bake in 350 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more until a knife inserted near the center comes out clean. Cover and refrigerate within 2 hours.