What makes my pecan pie special is the spiced rum in the filling, and the fact that there is enough filling to fill a generous deep dish pie pan.
A pecan pie is actually a custard pie. The high egg content is what makes it a custard. So think of it as a sugar custard topped with pecans. Because it’s a custard pie it will need to bake at a low temperature for a long time.
Ingredients:
5 tablespoons butter, melted (not too hot)
5 eggs, beaten
1 cup white sugar
1 1/3 cup dark corn syrup or maple syrup or a combination of both
3-4 Tablespoons Spiced Rum
2 cups pecans
pinch salt
1 batch of my pastry pie crust
a long sheet of aluminum foil to fashion into a “pie collar”.
Instructions:
Preheat oven to 325°F.
Roll out and line a deep dish pie pan with some uncooked pie crust. Crimp the edges just the way you like.
In a medium mixing bowl, combine the eggs, melted butter, white sugar, corn syrup (or maple syrup) and spiced rum. Whisk well to combine. Add the pecans and stir with a spatula to coat all the pecans in the custard mix.
Pour the filling into the unbaked pie shell. Split one long piece of aluminum foil lengthwise and crimp it together to make a long, thin piece of foil that you will be able to crimp around the edge of the pie.
Bake at 325°F for about 45 minutes or until the pie is no long jiggly.
