Rum Pecan Pie
Ingredients {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.