Post by Jody on Feb 10, 2009 20:54:17 GMT -8
3 medium eggs, room temperature
¾ cup light brown sugar, packed
1 cup dark corn syrup
¼ cup dark rum, regular or spiced
3 tablespoon butter, room temperature
¼ teaspoon salt
1 teaspoon vanilla extract, pure
1 cup toasted pecans, roughly chopped
1 9 inch pie shell, fresh or frozen
In a large mixing bowl beat eggs, sugar, corn syrup, rum, butter, salt and vanilla until completly incorporated.
Stir in pecans and mix by hand.
Pour into unbaked pie shell and bake in 400*F oven for 10 minutes.
Reduce oven temperature to 300*F and continue baking for 60-70 minutes, or until the center no longer shakes.
Place on wire rack and let cool completly before serving.
¾ cup light brown sugar, packed
1 cup dark corn syrup
¼ cup dark rum, regular or spiced
3 tablespoon butter, room temperature
¼ teaspoon salt
1 teaspoon vanilla extract, pure
1 cup toasted pecans, roughly chopped
1 9 inch pie shell, fresh or frozen
In a large mixing bowl beat eggs, sugar, corn syrup, rum, butter, salt and vanilla until completly incorporated.
Stir in pecans and mix by hand.
Pour into unbaked pie shell and bake in 400*F oven for 10 minutes.
Reduce oven temperature to 300*F and continue baking for 60-70 minutes, or until the center no longer shakes.
Place on wire rack and let cool completly before serving.