Ingredients Jump to Instructions ↓

  1. 1 half a 15-oz. package, softened as directed

  2. 1 3/4 cup(s) pecan halves

  3. 3/4 cup(s) corn syrup , Add Rum

  4. 1/2 cup(s) dark brown sugar

  5. 4 tablespoon(s) butter

  6. 1 teaspoon(s) extract

  7. 3 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425ºF. Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge. Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack. Reduce oven temperature to 350ºF. Coarsely chop 1 cup pecans; reserve remaining pecan halves. In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves. Pour filling into crust. Bake 45 to 50 minutes, until edges of filling are set (center will jiggle slightly). Cool completely on wire rack. Garnish with whipped cream before serving, if you like.


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