HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

For holiday events or tasty everyday desserts, The Complete Book of Pies by Julie Hasson shows you how to make recipes like Apple Raspberry Pie; Perfect Pumpkin Pie; and Rum Pecan Pie.

I Love Desserts

Rum Pecan Pie

 

Rum Pecan Pie

Classic

Serves 8
Preheat oven to 375°F (190°C)

My husband is totally crazy for pecan pie. As I was testing the recipes for this book and serving him slice after slice of berry pie, he kept asking me the same question: "When are you making pecan pie?" So, Jay, here's a delicious pecan pie just for you. For an extra-rich treat, serve with a scoop of homemade ice cream.

  • 3/4 cup (175 mL) packed light brown sugar
  • 3 tbsp (45 mL) butter, melted and cooled slightly
  • 1 tbsp (15 mL) all-purpose flour
  • 3/4 cup (175 mL) light (white) corn syrup (see Tips)
  • 2 tbsp (25 mL) dark rum
  • 1 tsp (5 mL) vanilla extract
  • 3 eggs
  • 1-1/4 (300 mL) cups toasted pecan halves
  • 1 9-inch (23 cm) store-bought deep-dish pie crust, unbaked,
         or Small-Batch All-Purpose Buttery Pastry Dough, chilled

1. In a large bowl, whisk together brown sugar, butter and flour until smooth. Whisk in corn syrup, rum and vanilla. Add eggs, whisking until smooth. Stir in pecans.

2. Transfer filling to prepared bottom crust. Bake in preheated oven for 50 to 55 minutes or until filling is puffed around edge and fairly set in the center. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil.

3. Let cool completely on a wire rack. Once cool, refrigerate to firm up completely.

Tips

If light (white) corn syrup is unavailable, you can substitute golden.

Pecan pie can be made a day ahead. This really saves time, especially if you're preparing a holiday feast and need to make some dishes ahead of time.

To toast pecans: Preheat oven to 350°F (180°C). Spread pecans on a baking sheet lined with parchment paper and bake for 8 to 10 minutes or until lightly browned.

For longer storage, keep your pecans in the freezer. Pecan pie can be made a day ahead. This really saves time, especially if you're preparing a Thanksgiving feast and need to make some dishes ahead of time.

 
  • from:
    The Complete Book of Pies
  • by Julie Hasson
  • Robert Rose Books 2008
  • Paperback; $24.95
  • ISBN: 0778801918
  • ISBN-13: 978-0-7788-0191-7
  • Recipe reprinted by permission.

Buy The Complete Book of Pies

 

The Complete Book of Pies


All About Pies

 
 

This page created November 2008


 


cat toys Catnip Toys

 

Kitchen & Home
Markdowns

 
.