Pecan Pie with Candied Ginger and Rum

By BearForce

Ingredients

• 2 cups pecan halved
• Flour for dusting
• Pie Crust
• 1 cup lightly packed light brown sugar
• 1/4 cup light corn syrup
• 1 Tbsp. unsalted butter
• 1/2 tsp. salt
• 3 large eggs
• 2 Tbsp. rum
• 1/4 cup finely chopped crystallized ginger

Preparation

Step 1

1. Preheat oven to 350 degrees. Spread the pecans in the pie pate and toast for about 8 minutes. Let cool.

2. Increase the oven temperature to 400 degrees. Bake the pie crust for 30 minutes.

3. Combine the brown sugar, corn syrup, butter and salt. Whisk in the eggs. Cook in a saucepan, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum.

4. Arrange the pecans in the pie shell and scatter the crystallized ginger on top. Pour the filling over the pecans. Bake for about 25 minutes. Let cool and cut into wedges.