Introduction: Buttered Rum Sugared Pecan Pie
Pecan Pie is the decadent King of Pies!
If you have a sweet tooth this Pi is the pie the will satisfy your sugar cravings!
Rich, oozing filling that barely holds its shape but oh soooo divine with a hint of rum
This recipe really gives you a high filling so the pieces are really rich.
Dare I say you "may" need smaller pieces?
Step 1: Ingredients for Pie Filling
4 eggs + 2 egg yolks
1 1/2 cup golden corn syrup
2/3 cups sugar
2/3 cups of butter or margarine melted
2 cups sugared pecan halves (these are decadent and less expensive than raw pecans without the sugar)
1 tbsp. vanilla extract
1 tbsp. dark rum
1 tsp rum extract
In a mixer or blender, mix all ingredients except nuts together, only until blended.
Do not over mix or the filling will have too much air in it. Then it will over flow in the oven.
Step 2: Ingredients for Pie Crust
2 cup flour
1/3 lb of shortening, cubed
1 tbsp vinegar
1 beaten lg. egg
Add flour and shortening to a food processor.
Pulse until the mixture resembles chunks the size of 1/2 tsp of rough dough.
Add the egg and vinegar, pulse a few more times to mix.
Mix until mixture almost comes to a ball.
Add 1 tbsp of cold water at a time to almost form a ball.
Knead dough by hand on a lightly floured surface or in the mixing bowl if there is space for your hands.
Roll between two sheets of wax paper, peeling both sides of paper as you roll the dough out to 3" wider than the pie dish. Sprinkle dough with some flour to prevent sticking to the paper.
*This prevents you from warming the dough with your hands*
*You can refrigerate the dough when you form into a ball or refrigerate the dough when you roll it to a round shape. I prefer the latter as the dough firms sooner because of the flat surface of the dough*
Step 3: Shaping the Dough
Remove the dough from the fridge.
Peel back one side of the wax paper.
Place the dish upside down over the dough.
Move your hand under the paper and bowl
Flip the dough & bowl over
Press the dough into the pie plate
Peel back the last sheet of wax paper.
Begin to shape and crimp the edges of the dough
Step 4: Pi Placement of Pecans..say That 3 Times Fast!
Place 1/2 of the pecans into the pie shell.
*2nd pic: being silly with Pi*
Pour the filling over the nuts
Carefully place the remaining nuts over the filling.
Place pie dish on a baking sheet to catch any spills.
Bake at 350F for 45 min or until crust is golden
Cool completely and refrigerate until needed.
When ready to serve bring to room temp.
Enjoy with Love!