The best delicious Rum Pecan Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rum Pecan Pie recipe today!
Hello my friends, this Rum Pecan Pie recipe will not disappoint, I promise! Made with simple ingredients, our Rum Pecan Pie is amazingly delicious, and addictive, everyone will be asking for more Rum Pecan Pie.
What Makes This Rum Pecan Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum Pecan Pie.
Ready to make this Rum Pecan Pie Recipe? Let’s do it!
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1/2 c Butter (or marg.); softened
1/2 c Sugar
3/4 c Light corn syrup
1/4 c Maple-flavored syrup
3 Eggs; lightly beaten
2 tb Rum
3/4 c Pecans; coarsely chopped
3/4 c Pecan halves
BRANDIED BUTTER PASTRY
1 c Flour, all-purpose
1/4 ts Salt
6 tb Butter (or marg.); cold
2 tb Brandy; cold; to 3 tb.
Cream butter and sugar until light and fluffy. Add corn syrup,
maple-flavored syrup, eggs, and rum; beat well. Stir in chopped
pecans.
Line a 9″ piepan with Brandied Butter Pastry. Pour filling into
pastry, and top with pecan halves. Bake at 350 degrees for 55
minutes.
Brandied Butter Pastry: Combine flour and salt; cut in butter until
mixture resembles coarse meal. Sprinkle brandy over mixture, and stir
until particles cling together when pressed gently.
Shape dough into a ball, and chill 10 minutes before rolling out.
For a baked crust, prick pastry with a fork; bake at 425 degrees for
12 minutes or until golden. Yield: one 9-inch pie pastry.
SOURCE: Southern Living Magazine, October, 1977.
Yields
1 Pie
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