Rum Pecan Pie

Sure, this is a hi-jacked southern recipe, but I figure if you used Caribbean spiced rum, then you’ve concocted a tropical dish that goes amazingly well with organic creamery ice cream.



9” Pie Crust
1 cup corn syrup
1 cup sugar
4 whole eggs
4 tablespoons melted butter
1 2/3 cups chopped pecans
1 ½ teaspoon vanilla extract
2 tablespoons dark rum

Preheat the oven to 350 degrees.

Combine the corn syrup and sugar in a saucepan and bring to the boil. Cook, stirring, just until the sugar is dissolved.

Beat the eggs in a mixing bowl and gradually add the sugar mixture, beating. Add the remaining ingredients and pour the mixture into the pie shell. Bake for 45 minutes to1 hour, or until the pie is set.

Note: if the crust starts to get too brown, protect it with tin foil. Serves 8

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