Menu Enter a recipe name, ingredient, keyword...

Dark Rum Pecan Pie


Google Ads
Rate this recipe 4/5 (1 Votes)
Dark Rum Pecan Pie 0 Picture


  • Pie:
  • 1 c sugar
  • 3 T melted butter
  • 2 c pecan halves
  • 3 large eggs beaten
  • 1/2 c dark corn syrup
  • 2 t dark rum
  • 1 9" Deep-Dish pie shell
  • Pie shell:
  • 1 1/2 c flour
  • 1/4 t salt
  • 5 T cold butter cut-up
  • 1/4 c vegetable shortening
  • 4-5 T ice water


Servings 10


Step 1

Pre-heat oven to 375.
In a large bowl mis sugar and butter until well combined. add pecans eggs, corn syrup and rum stir until well combined. Place shell on jelly-roll pan. Pour in pecan mixture.
Bake 10 min at 375 then reduce heat to 350 bake 37-40 min until edge is set and center still jiggles. Cool completely on wire rack.

In food processer with knife blade blend flour and salt. Add butter and shortening pulse until mixture resembles corse crumbs. Add water 1 T at a time pulse after each addition until large moist crumbs begin to form.
\Shape into disk cover with plastic wrap. Refrigerate 30 min or over night, if overnight let come to room temp before rolling.
On lightly floured serface roll dough to 14' circle. Ease into pie tin cut edges leaving 1" overhang fold up and inch into decorative shape Freeze pie shell at least 15 min before filling.


Review this recipe