Rum Pecan Pie

  • Yield: 8 servings


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