Rumpecanpie Recipes

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RUM PECAN PIE



Rum Pecan Pie image

Make and share this Rum Pecan Pie recipe from Food.com.

Provided by TishT

Categories     Pie

Time 1h10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, beaten
1 teaspoon vanilla extract
3 teaspoons rum extract
1/4 teaspoon salt
1 9 inch pie shell
1 1/3 cups pecan halves or 1 1/4 cups coarsely chopped pecans

Steps:

  • Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
  • Cool slightly .
  • Add eggs, vanilla, rum, and salt to mixture, mix well .
  • Pour filling into pastry shell and top with pecan halves .
  • Bake at 325 degrees for 55 minutes or until set .
  • Serve warm or cold .

PECAN PIE



Pecan Pie image

At Pie Source Bakery in Pie Town, New Mexico Cyndi Fowler makes only fruit and nut pies, including this popular pecan one spiked with spiced rum. She sells her pies at Pie Town's general store, but she also takes a concession trailer to nearby cities, like Grants, NM. "People want a pie from Pie Town," she says.

Provided by Food Network

Categories     dessert

Time 1h30m

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
10 tablespoons cold salted butter, cut into small pieces
1 large egg yolk
For the filling:
1 stick salted butter
1 cup packed dark brown sugar
4 large eggs
1 cup light corn syrup
1 tablespoon spiced rum
1 1/2 cups pecan halves

Steps:

  • Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
  • Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
  • Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
  • Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely.

RUMRUNNER'S PECAN PIE



Rumrunner's Pecan Pie image

I'm a sucker for recipes that call for rum. I think I got this from In Style magazine, and it was a hit at Christmas. I can't seem to master making pie crust, so I use the Pillsbury frozen ones and nobody has complained. :)

Provided by jmelyn

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

6 eggs
2 tablespoons all-purpose flour
2 cups dark corn syrup
2 cups sugar
1/2 cup rum (Captain Morgan's spiced is yummy)
1/2 cup butter, melted
2 teaspoons vanilla
2 cups coarsely chopped pecans
2 nine-inch frozen deep dish pie shells, unbaked

Steps:

  • Preheat oven to 350.
  • In large bowl beat eggs with wire whisk.
  • Add flour and continue to whisk until it has been incorporated.
  • Add corn syrup, sugar, rum, butter and vanilla.
  • Stir in pecans.
  • Evenly divide mixture between frozen pie crusts.
  • Bake 50-55 minutes or until knife inserted in center comes out clean.
  • Let cool at room temp on wire rack.

PECAN PIE



Pecan Pie image

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar such as Sugar In The Raw
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. with rack set in lowest position.
  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
  • Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
  • Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g

RUM-VANILLA CREAM PIE



Rum-Vanilla Cream Pie image

The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

All-purpose flour, for surface
1/2 recipe Pate Brisee for Rum-Vanilla Cream Pie
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 vanilla bean, split and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
2 ounces (4 tablespoons) unsalted butter, softened
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
  • Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
  • Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
  • Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
  • Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
  • Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.

BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO



Brown-Butter Pecan Pie with Rum and Espresso image

Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.

Provided by Rhoda Boone

Categories     Dessert     Thanksgiving     Kid-Friendly     Pecan     Kidney Friendly

Yield One 9-inch pie

Number Of Ingredients 18

For the pie crust:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
For the filling:
3 cups pecans, lightly toasted, divided
6 tablespoons butter
1 cup light brown sugar
1 cup cane syrup (such as Steen's) plus 2 tablespoons, divided
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons dark rum
1 tablespoon instant espresso powder
3 large eggs, at room temperature, beaten
Special equipment needed:
9-inch pie pan

Steps:

  • Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
  • Make the pie dough:
  • In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
  • Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
  • Make the filling:
  • Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
  • In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
  • Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
  • Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
  • DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.

CHOCOLATE-PECAN-RUM PIE



Chocolate-Pecan-Rum Pie image

Provided by Sara Rimer

Categories     dessert

Time 2h15m

Yield Eight servings

Number Of Ingredients 16

Unsalted butter for greasing the pan, plus 2 tablespoons melted
2 cups sifted all-purpose flour
1 cup plus 2 teaspoons sugar
1 teaspoon cinnamon
1/8 teaspoon allspice
3/4 cup shortening
6 tablespoons ice water, approximately
1 1/2 cups pecans
1 cup semisweet chocolate chips
3 eggs, lightly beaten
1 cup dark corn syrup
1 tablespoon vanilla extract
1 teaspoon minced lemon zest
1/8 teaspoon nutmeg
1 tablespoon rum or more, to taste
Whipped cream (optional)

Steps:

  • Grease a nine-inch pie pan.
  • In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice. Cut in the shortening until the mixture resembles coarse meal. Gradually sprinkle in the ice water while lightly kneading the dough by hand until it holds together. Gather into a ball, wrap in waxed paper and refrigerate for one hour.
  • Preheat the oven to 375 degrees. Roll out the dough to one-eighth-inch thickness. Line the prepared pan, trimming the extra dough at the top. Spread the pecans and chocolate chips on the bottom.
  • In a mixing bowl, combine the melted butter, remaining sugar, eggs, corn syrup, vanilla extract, lemon zest and nutmeg. Pour into the pan.
  • Bake for 15 minutes, lower the oven temperature to 350 degrees and bake for 30 minutes, or until the top begins to brown and the center is almost set. Remove, sprinkle with rum and cool. Serve at room temperature with some whipped cream, if desired.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 29 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 91 milligrams, Sugar 71 grams, TransFat 3 grams

2-LAYER RUM PECAN PIE WITH CHEESECAKE



2-Layer Rum Pecan Pie with Cheesecake image

This is a pecan pie with a cheesecake layer.

Provided by starmaster25

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 recipe pastry for a 9-inch double crust pie
1 tablespoon water, or as needed
1 (8 ounce) package cream cheese
½ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup pecans
1 cup corn syrup
2 tablespoons butter, melted
¼ cup white sugar
3 eggs
2 teaspoons rum extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
  • Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
  • Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
  • Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 681.8 calories, Carbohydrate 73.8 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 13.4 g, Sodium 470.3 mg, Sugar 30.7 g

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From karofoodservice.com


CARRIE MOREY FAMILY PECAN PIE - COUNTRY LIVING
2013-10-01 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. 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.
From countryliving.com


DARK RUM PECAN PIE - GOOD HOUSEKEEPING
2009-10-06 Directions. In large bowl, mix sugar and butter until well combined. Add pecans, eggs, corn syrup, and rum; stir until well combined. Place unbaked pie …
From goodhousekeeping.com


RUM PECAN PIE - BIGOVEN.COM
Try this Rum Pecan Pie recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 3 Eggs; lightly beaten ...
From bigoven.com


PECAN & BUTTERED RUM PIE | JAMIE OLIVER
Take it out, dust with flour, then wrap in clingfilm and chill for half an hour. Remove the pastry from the fridge and preheat the oven to 180ºC/gas 4. Dust the work surface with flour, and roll out the dough to 5mm thick. Drape it over a deep 25cm fluted tart tin and ease it in. Prick all over with a fork, line with clingfilm and chill for 20 ...
From jamieoliver.com


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