Rum Pecan Pie
Indulge in the rich, nutty decadence of Rum Pecan Pie—a classic dessert elevated with the deep, warming flavor of dark or spiced rum. This indulgent treat features a buttery, flaky pie crust brimming with toasted pecans, gently coated in a luscious filling made with dark brown sugar, light corn syrup, and a hint of vanilla. The addition of rum adds a sophisticated twist, creating a dessert that's perfect for holidays, dinner parties, or any time you crave a slice of Southern-inspired comfort. With just 15 minutes of prep time and a golden, caramelized finish after baking, this easy-to-make pie is destined to be the show-stopping centerpiece of your dessert table. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate sweet finish.
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Recipe Information
Ingredients
- 2 cups pecan halves
- 0.5 cups unsalted butter
- 1 cups light corn syrup
- 0.75 cups dark brown sugar
- 3 large eggs
- 2 tablespoons rum (dark or spiced)
- 1 teaspoons pure vanilla extract
- 0.5 teaspoons salt
- 1 piece pie crust (pre-made or homemade, 9-inch)
Instructions
Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
Spread the pecan halves evenly on a baking sheet. Toast them in the preheated oven for 8-10 minutes, stirring halfway through, until fragrant. Remove and let cool.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the light corn syrup and dark brown sugar. Stir until the mixture is smooth and just begins to bubble. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, rum, vanilla extract, and salt until well combined.
Slowly pour the slightly cooled sugar-butter mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Place the pie crust in a 9-inch pie dish if it’s not already in one. Arrange the toasted pecans evenly in the pie shell.
Pour the filling mixture over the pecans, making sure all the pecans are coated and distributed evenly.
Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 50-60 minutes, or until the filling is set but still slightly soft in the center. A knife inserted 1 inch from the edge should come out clean.
Remove the pie from the oven and let it cool completely before serving. This allows the filling to fully set.
Serve at room temperature or slightly warmed, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 42.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 182 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.
