Deep Dish Pecan Pie
Delicious rummy filling is crowned with candied pecans and baked in a delectable homemade crust. 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.
Equipment
- 1 long sheet of aluminum foil to fashion into a "pie collar". See video.
Ingredients
- 5 tablespoons butter melted, but not scalding
- 5 eggs beaten
- 1 1/3 cup dark corn syrup or maple syrup or a combination of both
- 1 cup white sugar
- 3 - 4 tablespoons spiced rum
- 2 cups pecans
- 1 batch my pastry pie crust
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.
Tried this recipe?Let us know how it was!