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 […]
pecan pie
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