Rum Pecan Pie Recipe
Yield: 1 PieRecipe by luhu.jp
Ingredients:
1/2 cup: Butter (or marg.), softened
1/2 cup: Sugar,
3/4 cup: Light corn syrup,
1/4 cup: Maple-flavored syrup,
3: Eggs, lightly beaten
2 tbsp: Rum,
3/4 cup: Pecans, coarsely chopped
3/4 cup: Pecan halves,
BRANDIED BUTTER PASTRY
1 cup: Flour, all-purpose
1/4 tsp: Salt,
6 tbsp: Butter (or marg.), cold
2 tbsp: Brandy, cold; to 3 tb.
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp