Rumrunner's Pecan Pie

jmelyn's Note:

I'm a sucker for recipes that call for rum. I think I got this from In Style magazine, and it was a hit at Christmas. I can't seem to master making pie crust, so I use the Pillsbury frozen ones and nobody has complained. :)

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 12

• 6 eggs
• 2 tablespoons all-purpose flour
• 2 cups dark corn syrup
• 2 cups sugar
• 1/2 cup rum (Captain Morgan's spiced is yummy)
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 2 cups coarsely chopped pecans
• 2 nine-inch frozen deep dish pie shells, unbaked

Directions:

1. Preheat oven to 350.
2. In large bowl beat eggs with wire whisk.
3. Add flour and continue to whisk until it has been incorporated.
4. Add corn syrup, sugar, rum, butter and vanilla.
5. Stir in pecans.
6. Evenly divide mixture between frozen pie crusts.
7. Bake 50-55 minutes or until knife inserted in center comes out clean.
8. Let cool at room temp on wire rack.

Reviews

[Chef #1034907]

This is absolutely the most wonderful pie!!!!! It is easy and went over as a big hit at my office.

[Stef in SF]

I usually hate pecan pie, but I made this for my cousin who loved it. I think I put a bit too much syrup and rum (it was a little runny at first) But even I REALLY liked the overall taste - plus it was SUPER easy

[Gay Gilmore]

This was a really yummy crispy pie. BTW, 2 cups of dark corn syrup is a whole bottle! and the recipe makes 2 pies. A huge favorite of the pecan eaters, I had to send it home with a guest. Will make again. For those concerned, you really only taste the flavor of the rum not the alcohol.