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Rum Pecan Pie

PrintPrint Recipe
  • Yield: 8 sevings
  • Prep Time: 0:10
  • Bake Time: 50 to 60 minutes

Ingredients

  • 3 eggs
  • 1 tablespoon corn starch
  • 1 cup Karo® Dark Corn Syrup
  • 1 cup sugar
  • 2 tablespoons dark rum
  • 1/4 cup butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 (-inch) unbaked OR frozen deep-dish pie crust

Directions

  1. Preheat oven to 350° F.
  2. Beat eggs with a fork or wire whisk in a medium bowl. Add corn starch and mix until well blended.
  3. Add corn syrup, sugar, rum, butter and vanilla. Stir in pecans. Pour mixture into pie crust.
  4. Bake at 350°F for 50 to 60 minutes, or until knife inserted in center comes out clean.
  5. Let pie cool at room temperature on wire rack.
A hand pouring Karo Corn Syrup in to a glass bowl

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print image

Rum Pecan Pie

  • Yield: 8 sevings
  • Prep Time:  10 minutes
  • Bake Time: 50 to 60 minutes

Ingredients

  • 3 eggs
  • 1 tablespoon corn starch
  • 1 cup Karo® Dark Corn Syrup
  • 1 cup sugar
  • 2 tablespoons dark rum
  • 1/4 cup butter melted
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 (-inch) unbaked OR frozen deep-dish pie crust

Directions

  • Preheat oven to 350° F.
  • Beat eggs with a fork or wire whisk in a medium bowl. Add corn starch and mix until well blended.
  • Add corn syrup, sugar, rum, butter and vanilla. Stir in pecans. Pour mixture into pie crust.
  • Bake at 350°F for 50 to 60 minutes, or until knife inserted in center comes out clean.
  • Let pie cool at room temperature on wire rack.