Pecan Pie with Candied Ginger and Rum

By BearForce

Makes one 9-inch pie

Ingredients

• 2 cups pecan halves
• 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 a pie plate and toast for 8 minutes, until fragrant.

2. Increase the temperature to 400 degrees. Combine the brown sugar, corn syrup, butter and salt. Set the bowl over a saucepan filled with 1-inch of simmering water and whisk in the eggs one at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum.

3. 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, until the filling is jiggly but not cracked; cover the edge of the crust with strips of foil halfway through the baking to prevent over browning. Let the pie cool.