You are here: Home » Recipes » Rum Pecan Pie Rum Pecan Pie Recipe by Favorite Recipes Press Yield 8 servings This is not your ordinary pecan pie! PrintEmail Ingredients Filling:1/2 cup butter or margarine, softened1/2 cup sugar3/4 cup light corn syrup1/4 cup maple flavored syrup3 -- eggs, lightly beaten3 tablespoons light rum3/4 cup pecans, coarsely chopped -- Brandied Butter Pastry (recipe below)3/4 cup pecan halves, for toppingBrandied Butter Pastry:1 cup flour1/4 teaspoon salt6 tablespoons cold butter3 tablespoons cold brandy Instructions 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. Line a 9-inch pie pan with Brandied Butter Pastry. Pour filling into pastry and top with pecan halves. Bake at 350F for 55 minutes. 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. 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).