The ever-so decadent pecan pie is an indulgence I typically stay clear from, not only for my own sake but that of my family’s health too. But with it being the holidays, I usually make whatever they request, so I couldn’t turn them down. I’ve always had great things said about my traditional pecan pie, but if I’m going to indulge then it’s going to be extra special. Browned butter and rum, how can anything go wrong with that! I’m quite the aficionado for liqueur infused desserts, and had to make this amazing recipe. I did replace the corn syrup with molasses, since I enjoy its deep intense flavors, and it’s also better for you. I may or may not have poured a little too much rum in my browned butter, but I figured from the empty pie plate that it wasn’t an issue. The combination of browned butter, rum and molasses made for a gooey custard like filling, making this one pie to treat your loved ones with this holiday season.
Rum Pecan Pie
Rum Pecan PieIngredients {Makes one 9″ pie}
1/4 cup – Unsalted Butter
1 tablespoon & 1 teaspoon – Spiced Rum {I used Appleton Estate rum I brought from Jamaica}
1 cup – Brown Sugar {packed}
1 cup – Unsulfured Molasses
3 large – Eggs
1 teaspoon – Pure Vanilla Extract
1/2 teaspoon – Salt
1 cup – Pecans {roughly chopped}
Recipe {Adapted from Sugar and Charm}
Pre-heat your oven to 400 degrees. In a skillet, brown the butter until it turns a golden brown and smells nutty {about 5 minutes}. Keep a close eye on it, as it can easily burn. Let the butter cool for a bit, then add the rum.
In a medium bowl, whisk together the brown sugar and molasses. Whisk in the rum browned butter until combined, then add in the eggs, salt and vanilla and whisking until incorporated. Stir in the chopped pecans. Pour the filling into the pie dish, and bake for 20 minutes. If the edges begin to brown to quickly, place foil over dough until center continues to bake. Turn oven down to 325 degrees and bake for 30 minutes, or until the center of the pie slightly jiggles. Allow to cool completely before serving.
