Favorite Pecan Pie With Rum Recipes

Steps:

• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Make the pie dough:
• In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
• Make the filling:
• Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
• In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
• Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
• Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
• DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.

Steps:

• 1. Preheat oven to 325 degrees F. I used Pillsbury refrigerated Pie Crust. Follow directions on package to line pie plate. NOTE: I did add my own spin to this recipe by combining light and dark syrups, & using Vanilla Bean Paste instead of vanilla extract & added the nuts to the pie crust and allowed them to float to the surface.
• 2. These are some of the ingredients I used for the pie. Combine melted butter, sugar & corn syrup in a medium size sauce pan. Cook over low heat, stirring constantly until sugar dissolves & no granules remain in sauce pan.
• 3. Then pour mixture into a large bowl and allow to cool at least 5-7 minutes or so. NOTE: COOLING THE MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN YOU ADD THEM IN. Then add in the 4 eggs, salt, vanilla Bean paste or extract,& Rum & beat until well blended.
• 4. Shape pie crust into pie plate, then prick with a fork, making sure pie crust conforms to shape of plate. Crimp Edges of crust. Add the pecan halves to the pie plate.
• 5. Pour filling carefully into pie plate over the pecan halves, pecan halves will slowly begin to rise to the top. Place pie in preheated 325 degree F. oven and bake for 50 to 55 minutes. Serve warm or cold. Allow pie to at least come to room temperature before slicing. Serve with cool whip or ice cream if desired.
• 6. I baked 2 pies at once and they turned out perfectly. The recipe I have given is for one pie.

Steps:

• Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
• Cool slightly .
• Add eggs, vanilla, rum, and salt to mixture, mix well .
• Pour filling into pastry shell and top with pecan halves .
• Bake at 325 degrees for 55 minutes or until set .
• Serve warm or cold .

Steps:

• Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
• Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
• Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
• Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely.

Steps:

• Preheat oven to 350.
• In large bowl beat eggs with wire whisk.
• Add flour and continue to whisk until it has been incorporated.
• Add corn syrup, sugar, rum, butter and vanilla.
• Stir in pecans.
• Evenly divide mixture between frozen pie crusts.
• Bake 50-55 minutes or until knife inserted in center comes out clean.
• Let cool at room temp on wire rack.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Combine butter, sugar and corn syrup in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture; mix well. Pour filling into unbaked pastry shell and top with pecan halves in concentric circles.
• Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.