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Rum Pecan Pie
Baked pie crust, cooled
2 large eggs, lightly beaten
2/3 cup firmly packed brown sugar
2/3 cup corn syrup
1/4 cup dark rum
2 tablespoons butter or margarine, melted
2 cups toasted pecans
Heat oven to 350 degrees F.
Combine eggs, brown sugar, corn syrup, rum and butter in a medium bowl.
Fold in the pecans.
Pour the filling into the baked pastry shell.
Bake for 45 to 50 minutes or until just set.
Cool completely on a wire rack.
Makes 8 servings.
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