Rum Pecan Pie

IMG_2860The 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 liquor 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 PieRum Pecan Pie

Rum Pecan Pie

Ingredients {Makes one 9″ pie}

1/4 cup – Unsalted Butter

1 tablespoon + 1 teaspoon – Spiced Rum {I used Appleton Estate but use your favorite}

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 oven to 400*F. Roll pie dough to a 1/8″ thick round, then drape over and press into pie pan. 

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 a bit, then slowly stir in 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 whisk until completely incorporated. Stir in the chopped pecans. Pour the filling into the prepared pie dish, and bake for 20 minutes. If the edges begin to brown too quickly, place foil over the edges while the center continues to bake. Turn oven down to 325*F and bake for 30 minutes more, or until the center of the pie jiggles just slightly. Allow to cool completely before serving.

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