This Southern specialty has a bit of a different take on ingredients—it has less syrup and has dark rum—however, you can substitute corn syrup for the rum if you prefer.

Yield: 1, 9 inch pie

1 unbaked pie shell

1 cup pecan halves, or somewhat broken, toasted*

3 eggs

1 cup dark brown sugar

¼ cup light corn syrup

¼ teaspoon salt

¼ cup dark rum or light or dark corn syrup

¼ cup melted unsalted butter

Whipped cream, recipe follows

  1. Preheat oven to 375 F. Toast the pecans in the preheating oven for 5 minutes or until lightly toasted. Beat the eggs until light-colored and fluffy using the medium speed on an electric mixer. Add the brown sugar, corn syrup, salt and rum or additional corn syrup. Mix until the sugar is dissolved. Remove bowl from the mixer.

2. Stir in the toasted pecans and melted butter until mixed. Pour into pie shell and bake in the middle of the oven until done about 40 to 45 minutes or until an inserted knife comes out clean.

3. Serve with the Whipped Cream Topping, recipe follows.



Whipped Cream Topping

1 cup heavy cream

¼ cup granulated sugar

3 Tablespoons dark rum or 1 teaspoon vanilla, preferably Mexican

1. Using the highest speed on an electric mixer, mix the cream until foamy. Then add the sugar and beat until stiff, adding the rum or vanilla when stiff and beat until just well blended.

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