Rumpecanpie Recipes

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RUM PECAN PIE



Rum Pecan Pie image

Make and share this Rum Pecan Pie recipe from Food.com.

Provided by TishT

Categories     Pie

Time 1h10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, beaten
1 teaspoon vanilla extract
3 teaspoons rum extract
1/4 teaspoon salt
1 9 inch pie shell
1 1/3 cups pecan halves or 1 1/4 cups coarsely chopped pecans

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 .

PECAN PIE



Pecan Pie image

At Pie Source Bakery in Pie Town, New Mexico Cyndi Fowler makes only fruit and nut pies, including this popular pecan one spiked with spiced rum. She sells her pies at Pie Town's general store, but she also takes a concession trailer to nearby cities, like Grants, NM. "People want a pie from Pie Town," she says.

Provided by Food Network

Categories     dessert

Time 1h30m

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
10 tablespoons cold salted butter, cut into small pieces
1 large egg yolk
For the filling:
1 stick salted butter
1 cup packed dark brown sugar
4 large eggs
1 cup light corn syrup
1 tablespoon spiced rum
1 1/2 cups pecan halves

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.

FAVORITE BOURBON PECAN PIE



Favorite Bourbon Pecan Pie image

This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.

Provided by BlueEyedBaker

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3 eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
  • Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g

RUMRUNNER'S PECAN PIE



Rumrunner's Pecan Pie image

I'm a sucker for recipes that call for rum. I think I got this from In Style magazine, and it was a hit at Christmas. I can't seem to master making pie crust, so I use the Pillsbury frozen ones and nobody has complained. :)

Provided by jmelyn

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

6 eggs
2 tablespoons all-purpose flour
2 cups dark corn syrup
2 cups sugar
1/2 cup rum (Captain Morgan's spiced is yummy)
1/2 cup butter, melted
2 teaspoons vanilla
2 cups coarsely chopped pecans
2 nine-inch frozen deep dish pie shells, unbaked

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.

CHOCOLATE-PECAN-RUM PIE



Chocolate-Pecan-Rum Pie image

Provided by Sara Rimer

Categories     dessert

Time 2h15m

Yield Eight servings

Number Of Ingredients 16

Unsalted butter for greasing the pan, plus 2 tablespoons melted
2 cups sifted all-purpose flour
1 cup plus 2 teaspoons sugar
1 teaspoon cinnamon
1/8 teaspoon allspice
3/4 cup shortening
6 tablespoons ice water, approximately
1 1/2 cups pecans
1 cup semisweet chocolate chips
3 eggs, lightly beaten
1 cup dark corn syrup
1 tablespoon vanilla extract
1 teaspoon minced lemon zest
1/8 teaspoon nutmeg
1 tablespoon rum or more, to taste
Whipped cream (optional)

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.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 29 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 91 milligrams, Sugar 71 grams, TransFat 3 grams

BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO



Brown-Butter Pecan Pie with Rum and Espresso image

Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.

Provided by Rhoda Boone

Categories     Dessert     Thanksgiving     Kid-Friendly     Pecan     Kidney Friendly

Yield One 9-inch pie

Number Of Ingredients 18

For the pie crust:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
For the filling:
3 cups pecans, lightly toasted, divided
6 tablespoons butter
1 cup light brown sugar
1 cup cane syrup (such as Steen's) plus 2 tablespoons, divided
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons dark rum
1 tablespoon instant espresso powder
3 large eggs, at room temperature, beaten
Special equipment needed:
9-inch pie pan

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.

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