Rum Pecan Pie

  • Yield 8 servings

This is not your ordinary pecan pie!


1/2 cup butter or margarine, softened
1/2 cup sugar
3/4 cup light corn syrup
1/4 cup maple flavored syrup
3 -- eggs, lightly beaten
3 tablespoons light rum
3/4 cup pecans, coarsely chopped
-- Brandied Butter Pastry (recipe below)
3/4 cup pecan halves, for topping
Brandied Butter Pastry:
1 cup flour
1/4 teaspoon salt
6 tablespoons cold butter
3 tablespoons cold brandy


  1. For the filling.  Cream butter and sugar until light and fluffy.  Add corn syrup, maple syrup, eggs and rum; beat well. Stir in chopped pecans.
  2. Line a 9-inch pie pan with Brandied Butter Pastry.
  3. Pour filling into pastry and top with pecan halves.  Bake at 350F for 55 minutes.
  4. For the pastry.  Combine flour and salt; cut in butter until mixture resembles coarse meal.  Sprinkle brandy over mixture and stir until particles cling together when pressed gently.  Shape dough into a ball and chill 20 minutes before rolling out.
  5. For a baked crust, prick pastry with a fork; bake at 425F for 12 minutes or until golden brown.


Recipe reprinted with permission from the Junior League of Savannah’s Savannah Style (the Junior League of Savannah, Georgia, 1980).



Get every new post delivered to your Inbox.

Join 254 other followers