Rum Pecan Pie Recipes

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:

• 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:

• Preheat oven to 350 degrees F.
• Prick pie shell with fork.
• Bake 10 minutes.
• Set aside.
• Increase oven temperature to 430 degrees F.
• Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low heat, stirring frequently.
• Remove from heat.
• Gradually beat hot sugar mixture into yolks in large bowl.
• Stir in pecans, rum, lemon juice, vanilla and salt.
• Pour filling into crust Bake 15 minutes and reduce oven temperature to 375F.
• Continue baking until puffed and golden, 45-50 minutes.
• Let cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
• Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
• Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
• Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

Steps:

• Grease a nine-inch pie pan.
• In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice. Cut in the shortening until the mixture resembles coarse meal. Gradually sprinkle in the ice water while lightly kneading the dough by hand until it holds together. Gather into a ball, wrap in waxed paper and refrigerate for one hour.
• Preheat the oven to 375 degrees. Roll out the dough to one-eighth-inch thickness. Line the prepared pan, trimming the extra dough at the top. Spread the pecans and chocolate chips on the bottom.
• In a mixing bowl, combine the melted butter, remaining sugar, eggs, corn syrup, vanilla extract, lemon zest and nutmeg. Pour into the pan.
• Bake for 15 minutes, lower the oven temperature to 350 degrees and bake for 30 minutes, or until the top begins to brown and the center is almost set. Remove, sprinkle with rum and cool. Serve at room temperature with some whipped cream, if desired.

Steps:

• Preheat oven to 325.
• In a medium saucepan, over medium-high heat, bring the maple syrup, sugar and cloves to a boil. Reduce to a simmer and cook until mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit 1 hour for the cloves to infuse.
• While the syrup is infusing, spread the pecans out on a baking sheet and toast at 325, for about 12 minutes, when they begin to smell nutty. Set aside to cool.
• Remove the cloves from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you've moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake at 325 until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature and enjoy!

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.