Rum Pecan Pie
Serves 8-10 | 40-50 minutes cook time | 15 minutes prep time
1 unbaked pie crust
¾ stick unsalted butter (6 tablespoons), melted
¾ cups light brown sugar
1 cup light corn syrup
½ teaspoon orange zest
½ teaspoon salt
2 teaspoons pure vanilla extract
2 tablespoons rum
3 eggs, lightly beaten
2 cups toasted pecans
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together the melted butter, brown sugar, corn syrup, orange zest and salt over medium speed. Beat in the vanilla, rum, and eggs until smooth. Using a spatula, fold in the pecans and pour the mixture into the prepared crust and bake in the oven until the edges are set, about 40 to 50 minutes. Set aside to cool, and serve. Serve with rum raisin or vanilla bean ice cream.
Bake with soul. Eat with pleasure!