Spiced Rum Pecan Pie

The holidays just aren’t complete without a pecan pie on the table. This deep-dish version gets a delicious kick from homemade Spiced Rum.

Spiced Rum Pecan Pie
  • Piecrust (recipe follows)
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 cups light corn syrup
  • 1½ cups firmly packed dark brown sugar
  • ½ cup unsalted butter, melted
  • 6 large eggs, lightly beaten
  • 3 tablespoons Spiced Rum (recipe follows)
  • 1 teaspoon kosher salt
  • 3½ cups pecan halves
  • 2½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • ¾ cup plus 2 tablespoons cold unsalted butter, cubed
  • ¼ cup plus 2 tablespoons ice water
Spiced Rum
  • 1 large orange
  • 1 (750-ml) bottle Old New Orleans Amber Louisiana Rum
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 cinnamon sticks
  • 1 teaspoon black peppercorns
  • ½ teaspoon cardamom pods, crushed
  • ½ teaspoon whole allspice
  • ¼ teaspoon grated fresh nutmeg
  1. Preheat oven to 375°.
  2. On a lightly floured surface, roll Piecrust to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired.
  3. In a large bowl, whisk together granulated sugar and flour. Add corn syrup, brown sugar, and melted butter, whisking to combine. Whisk in eggs, Spiced Rum, and salt until well combined. Fold in pecans. Pour into prepared crust.
  4. Bake for 15 minutes. Reduce oven temperature to 300°, and bake until set and an instant-read thermometer inserted in center registers 200°, 1 hour and 40 minutes to 1 hour and 45 minutes more. Let cool completely before serving.
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold butter, and pulse until mixture is crumbly.
  2. With processor running, pour ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Spiced Rum
  1. Using a vegetable peeler, zest orange into 1-inch strips. Place in a 4-cup glass jar. Add rum, vanilla bean and reserved seeds, and all remaining ingredients. Seal, and shake to combine. Place in a dark place. Let stand for 3 days, shaking once daily.
  2. Using a fine-mesh sieve or cheesecloth, strain rum mixture. Return to bottle, and seal. Store at room temperature for up to 3 months.