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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter - (or marg.), softened

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 3/4 cup 246g / 8.7oz Light corn syrup

  4. 1/4 cup 82g / 2.9oz Maple-flavored syrup

  5. 3 Eggs - lightly beaten

  6. 2 tablespoons 30ml Rum

  7. 3/4 cup 109g / 3.8oz Pecans - coarsely chopped

  8. 3/4 cup 109g / 3.8oz Pecan halves Brandied Butter Pastry

  9. 1 cup 62g / 2 1/5oz Flour - all-purpose

  10. 1/4 teaspoon 1 1/3ml Salt

  11. 6 tablespoons 90ml Butter - (or marg.), cold

  12. 2 tablespoons 30ml Brandy; cold - to

  13. 3 tb.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F 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 425F for 12 minutes or until golden. Yield: one 9-inch pie pastry.

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