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Chocolate rum pecan pie

For the southern potluck, I finally decided to put my pie-making skills to the test after getting some instruction from my mom in the fall. I made Mom’s pie crust, and filled it with this recipe from Paula Deen. The pie turned out great! Thanks to Granny for the pecans.
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves (I toasted these in the oven as well)
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. (Some comments said the pie didn’t set in the allotted time, so I warmed the filling in the microwave to give it a head start before pouring. Didn’t have any issues.) Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Pecans and filling mixture

I didn’t roll the pie dough thin enough to flute the edges. Whitney tried to save it by getting creative with the pastry wheel…

All done and perfectly set!

Looking for the best pecan pie recipe? Here you go! The crust is wonderfully flaky, plus the brown butter and rum in the pecan filling is divine! Treat your taste buds to the best pie in town!

Let’s start this off by Zan’s reaction to the pie, “it’s by far the best pecan pie recipe I’ve ever tasted.” Yup, he really said that and I don’t get that reaction too often. And the men who were helping out with our yard devoured 2 jars each.

I could tell they wanted more, but that would’ve left me with two slices and a disappointed husband. Out of all the pies I’ve made including crusts, fillings, different ingredients and measurements (it goes on and on) I think this one may take the pie ; ).

The best part is that I think it’s a pretty foolproof recipe. The thick, buttery and extremely flaky crust is my favorite crust recipe so far as well. Browning the butter and adding rum to the pecan filling was probably the smartest thing I’ve ever done in my life… truly, smartest decision ever. ; )

I promise (fingers crossed) you will enjoy it. I’ll be making it for Thanksgiving AND Christmas this year.

How To Make The Best Pecan Pie Recipe – Step By Step

Buttery Flaky Crust

  • In a large bowl combine flour, sugar and salt.
  • Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.
  • Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
  • Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
  • Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.

Brown Butter, Rum Pecan Pie Filling

  • Preheat the oven to 400 degrees.
  • Brown the butter on the stovetop until it turns a golden brown.
  • Let it cool a bit and add in the rum.
  • In a bowl, whisk together brown sugar and corn syrup.
  • Add in the browned butter and rum.
  • Then add in the eggs, salt and vanilla and whisk until combined.
  • Lastly, add in the chopped pecans and stir.
  • Pour the filling into the pie dish.
  • Brush egg yolk on the crust of the pie.
  • Bake for 20 minutes at 400 degrees.
  • Turn the oven to 325 and bake for 30 minutes or until the center of the pie is like a Jello texture. Do not overbake!
  • During the baking process, I had to take the pie out and wrap foil around the crust so it wouldn’t burn. It worked perfectly to protect the crust while the filling baked a little longer.

An Easy Pecan Pie Recipe!

When it comes to the best pecan pie recipe ever, you may think that’s a chore to make. I’m pleased to tell you that’s not the case!

The ingredient list is relatively short and prep time is minimal, for both the crust and the filling. In just over an hour you’ll have an awesome pie!

A Make-Ahead Pie Crust

If you are pressed for time, give yourself a head-start by making pie crumbs: combine flour, salt, and fat, then bag and refrigerate (or freeze) the crumbly mixture.

It’s ready to be turned into the pastry with the addition of liquid whenever you want.

Especially if you have a stand mixer, this step is extremely quick; and you can easily make enough crumbs for multiple pies.

Serve….in Jars!

Serving it in individual Ball jars makes it easy to serve and prepare before anyone arrives! Why is everything so much cuter in a freaking jar?!

Soooo now that I’ve talked this recipe up so much it’s about to hit the ceiling. Have at it.

Top Tips For This Best Pecan Pie Recipe

  • Freeze your pie crust for 30 mins for the best results.
  • Use a preheated oven.
  • Brush egg yolk on the pie crust before baking.
  • During the baking process, take the pie out and wrap foil around the crust so it doesn’t burn.

Check Out These Other Delicious Pie Recipes

Strawberry Lemonade Pie Recipe

Chocolate Chip Cookie Pie Recipe

Coconut Cream Pie

Coconut Key Lime Pie

Chocolate Cream Pie by Once Upon A Chef

Homemade Cherry Pie by Sally’s Baking Addiction

If you have tried this Best Pecan Pie recipe please rate it and let me know how it turned out in the comments below!

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Best Pecan Pie Recipe

This pecan pie filling is so good and pretty simple to make! It’s also flavored with rum! 5 from 8 votes Pin Course: Dessert Cuisine: American Keyword: best pecan pie recipe, brown butter, flaky crust, rum butter Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Servings: 10 servings Calories: 646kcal Author: Eden

Ingredients

  • 2 1/2 cups all-purpose flour, King Arthur, chilled. I keep mine in the freezer just for pies
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 pound (2 stickcold unsalted butter
  • 1/4 cup Crisco
  • 1/3 cup ice water

  • 1/4 cup butter, melted and browned
  • 1 tablespoon + 1 teaspoon Sailor Jerry Spiced Rum, or similar
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup roughly chopped pecans

Instructions

  • In a large bowl combine flour, sugar and salt.
  • Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.
  • Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
  • Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
  • Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.
  • Preheat the oven to 400 degrees.
  • Brown the butter on the stovetop until it turns a golden brown.
  • Let it cool a bit and add in the rum.
  • In a bowl, whisk together brown sugar and corn syrup.
  • Add in the browned butter and rum.
  • Then add in the eggs, salt and vanilla and whisk until combined.
  • Lastly, add in the chopped pecans and stir.
  • Pour the filling into the pie dish.
  • Brush egg yolk on the crust of the pie.
  • Bake for 20 minutes at 400 degrees.
  • Turn the oven to 325 and bake for 30 minutes or until the center of the pie is like a Jello texture. Do not over bake!
  • During the baking process I had to take the pie out and wrap foil around the crust so it wouldn’t burn. It worked perfectly to protect the crust while the filling baked a little longer.

Notes

Buttery Flaky Crust adapted from The Joy Of Cooking You can also buy a pie curst to make things even more simple.

Nutrition

Nutrition Facts Best Pecan Pie Recipe Amount Per Serving Calories 646 Calories from Fat 342 % Daily Value* Fat 38g58% Saturated Fat 17g106% Cholesterol 110mg37% Sodium 439mg19% Potassium 131mg4% Carbohydrates 74g25% Fiber 2g8% Sugar 49g54% Protein 6g12% Vitamin A 786IU16% Vitamin C 1mg1% Calcium 49mg5% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Mention @sugarandcharm or tag us #sugarandcharm!

  1. With Perfect Pie Crust dough still between the 2 pieces of wax paper, roll it out to a 1/4-inch-thick, 12-inch-diameter circle. Remove wax paper and transfer dough to a 9-inch pie pan. Trim overhang. Crimp the edge of the dough with your fingers and use a fork to prick the bottom of the dough in several spots. Refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees F. Cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover bottom. Bake for 15 minutes. Remove parchment and weights, and bake crust until golden brown, 5 to 7 more minutes. Transfer pan to a wire rack to cool.
  3. Reduce oven temperature to 350 degrees F. In a small bowl, combine pecans with 1 tablespoon butter and salt. Spread on a baking pan and toast until fragrant, 8 to 10 minutes. Set aside to cool.
  4. Meanwhile, in a medium bowl, combine sugar, corn syrup, rum, vanilla, and remaining butter. Stir in eggs. Add toasted pecans. Pour filling into cooled piecrust.
  5. Bake on the bottom rack until the center of the pie feels gelatin-like when pressed with the back of a spoon, 50 to 60 minutes. Transfer pan to a wire rack to cool. Serve with whipped cream, if desired.

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