Rum Pecan Pie

1 9-inch pie shell; unbaked
½ cup unsalted butter or margarine; melted
1 cup granulated sugar
1 cup light corn syrup
4 eggs; beaten
3 tablespoons rum
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. In a large mixing bowl combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs, rum, vanilla, and salt to mixture; mix well. Pour filling into unbaked pastry shell, and top with pecan halves.
3. Bake in a preheated oven for 50 to 55 minutes. Serve warm or cold.

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