Pecan Pie from Episode 53

Pecan Rum Pie for Thanksgiving

Filling:

4 eggs

1 and ½ Tablespoons flour

1 and 1/4 cups dark corn syrup

1 and 1/4 cups sugar

3/8 cup dark rum—Bootie and mom did a taste test and decided the dark rum was the best

1/4 c. melted butter (6 tablespoons)

1 and ½ teaspoons vanilla

1 and ½ cups whole pecans

Beat eggs and then add flour until mixed together. Then add other ingredients to make a thick sauce, pour into unbaked pie shell, then add the pecans. You can add a few more pecans so the top is covered. Just dunk them in the filling. Remember that your pie is going to expand so leave room at the top for that (about 1/4 inch). You can put a cookie sheet under the pie while in the oven so if it does leak, you don't smoke up your kitchen and make it smell like the inside of a rum barrel. Bake at 350 degrees for about an hour until there's just a little jiggle in the center.

For the pie crust, we really liked all the tips and tricks on Alexandra Stafford's blog. Her method of gathering the dough into a tea towel is a game changer! Note that her recipe makes 2 pie crusts and you only need one for the pecan pie. Which means you can freeze the other one for another pie later! Brilliant! Alexandracooks