Drunken Jack Pecan Pie
Indulge in the rich, boozy decadence of Drunken Jack Pecan Pie, a southern classic elevated with a splash of spiced rum for a warm, caramel-infused kick. Perfectly toasted pecans rest atop a buttery, flaky pie crust, while the velvety filling combines brown sugar, corn syrup, and real vanilla for an irresistibly ooey-gooey texture. A hint of Captain Morgan’s (or your favorite spiced rum) takes this dessert to the next level, creating a bold and flavorful twist that’s sure to wow your guests. Simple to prepare in under 20 minutes and baked to golden perfection, this pie is an impressive centerpiece for holiday gatherings, potlucks, or any occasion that calls for a touch of indulgence. Serve warm with whipped cream or a scoop of vanilla ice cream for the ultimate sweet treat.
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 2 cups Pecans
- 0.25 cup Spiced rum (preferably Captain Morgan’s or similar)
- 0.75 cup Packed brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter
- 1 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Spread the pecans evenly over the unbaked pie crust and set aside.
In a medium saucepan over medium heat, combine the brown sugar, granulated sugar, unsalted butter, and light corn syrup.
Stir continuously until the mixture begins to bubble and the sugar is fully dissolved, then remove the saucepan from heat.
Allow the mixture to cool for about 5 minutes, then whisk in the spiced rum, vanilla extract, and salt.
In a medium bowl, lightly beat the eggs. Slowly pour a small amount of the heated sugar mixture into the eggs, whisking constantly to temper and avoid scrambling.
Once tempered, slowly whisk the egg mixture back into the saucepan with the remaining sugar mixture. Mix until fully combined.
Carefully pour the filling over the pecans in the prepared pie crust, ensuring that the pecans are evenly distributed.
Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 50 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
Serve your Drunken Jack Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 59.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
