Butterscotch Rum Pecan Pie

Butterscotch Pecan Pie–everybody loves it! If you, too, have fallen hard for this week’s special dessert, we understand.  We’ve had several request for the recipe; people want to make it for Christmas.    Here it is:

Butterscotch Rum Pecan Pie

Makes 1 9″pie.

1 deep dish 9 inch pie crust, rolled out and set in pan.

1 1/2 cups pecan pieces

6 oz dark corn syrup

4 lg eggs

1 TBSP heavy cream

3/4 cup light brown sugar

1 TBSP butter, melted

1/2 tsp vanilla extract

3/4 tsp rum extract

1/2 tsp finely ground sea salt

Heat oven to 350.

1.  In mixing bowl, combine corn syrup, eggs, cream, sugar, vanilla, extracts and salt.

2.  Whip with whisk til sugar is fully incorporated with no granulation remaining.

3.  Add melted butter, stir.

4.  Add pecans, mix thoroughly and pour into pie shell.

5.  Place pie plate on rimmed cookie sheet to catch drippings.  Bake 50-60 minutes til pie is mostly firm, but has a slight ‘jiggle’ in the middle.

Cool and enjoy.

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