In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Rum Pecan Pie With Brandied Butter Pastry
- add review
- #31829
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/2 cup butter or margarine, softened
1/2 cup sugar
3/4 cup light corn syrup
1/4 cup maple-flavored syrup
3 eggs, lightly beaten
2 tablespoons rum
3/4 cup pecans, coarsely chopped
3/4 cup pecan halves
BRANDIED BUTTER PASTRY
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons butter or margarine, cold
2 tablespoons brandy, cold, more if needed
directions
Cream butter and sugar until light and fluffy. Add corn syrup, maple-flavored syrup, eggs, and rum; beat well. Stir in chopped pecans.
Line a 9" pie pan with Brandied Butter Pastry. Pour filling into pastry, and top with pecan halves. Bake at 350 degrees F for 55 minutes.
Brandied Butter Pastry: Combine flour and salt; cut in butter until mixture resembles coarse meal. Sprinkle brandy over mixture, and stir until particles cling together when pressed gently.
Shape dough into a ball, and chill 10 minutes before rolling out.
For a baked crust, prick pastry with a fork. Bake at 425 degrees F for 12 minutes or until golden.
added by
dottielane
nutrition data
575 calories, 36 grams fat, 58 grams carbohydrates, 6 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more thanksgiving pie recipes
reviews & comments
November 22, 2012
This pie is the greatest tasting pie I've ever made and I really struggle with making pies. Being a Southerner it's hard to hold your head high if you can't make good pecan pies! Thanks for saving me.
September 7, 2012
I don't have good luck with pies but this recipe never fails me. I increase or decrease the amount of rum depending on who's going to be eating it.