Spiced Rum Pecan Pie
Makes 1 (9-inch) deep-dish pie
  • Piecrust (recipe follows)
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 2 cups (672 grams) light corn syrup
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • ½ cup (113 grams) unsalted butter, melted
  • 6 large eggs (300 grams), lightly beaten
  • 3 tablespoons (45 grams) spiced rum
  • 3½ cups (400 grams) Cane River Mammoth pecan halves
  1. Preheat oven to 375°F (190°C).
  2. On a lightly floured surface, roll Piecrust into a 14-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired.
  3. In a large bowl, whisk together granulated sugar, flour, and salt. Add corn syrup, brown sugar, and melted butter, whisking until combined. Whisk in eggs and rum until well combined. Fold in pecans. Pour into prepared crust.
  4. Bake for 15 minutes. Reduce oven temperature to 300°F (150°C), and bake until set and an instant-read thermometer inserted in center registers 200°F (95°C), 1 hour and 40 minutes to 1 hour and 45 minutes more, covering with foil to prevent excess browning, if necessary. Let cool completely before serving.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/spiced-rum-pecan-pie-2/