Rum pecan pie

1 pie

Ingredients

Quantity Ingredient
½ cup Butter (or marg.); softened
½ cup Sugar
¾ cup Light corn syrup
¼ cup Maple-flavored syrup
1 cup Flour, all-purpose
¼ teaspoon Salt
3 Eggs; lightly beaten
2 tablespoons Rum
¾ cup Pecans; coarsely chopped
¾ cup Pecan halves
6 tablespoons Butter (or marg.); cold
2 tablespoons Brandy; cold; to 3 tb.

Directions

BRANDIED BUTTER PASTRY

Cream butter and sugar until light and fluffy. Add corn syrup, maple-flavored syrup, eggs, and rum; beat well. Stir in chopped pecans.

Line a 9" piepan with Brandied Butter Pastry. Pour filling into pastry, and top with pecan halves. Bake at 350 degrees for 55 minutes.

Brandied Butter Pastry: Combine flour and salt; cut in butter until mixture resembles coarse meal. Sprinkle brandy over mixture, and stir until particles cling together when pressed gently.

Shape dough into a ball, and chill 10 minutes before rolling out.

For a baked crust, prick pastry with a fork; bake at 425 degrees for 12 minutes or until golden. Yield: one 9-inch pie pastry.

SOURCE: Southern Living Magazine, October, 1977. Typed for you by Nancy Coleman.

Submitted By NANCY COLEMAN On 10-21-94

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