There may be healthier (lighter) versions of this classic holiday pecan pie out there, but this is the one that stole my heart as a kid. It’s exactly how my mother used to make it.
*This is a pretty good basic pie crust recipe. http://www.sippitysup.com/recipe/perfect-pie-crust/
- 1 pie crust recipe *
- 1 ½ cup pecan halves
- 2 tablespoon unsalted butter (melted)
- ½ teaspoon kosher salt
- 1 cup light brown sugar (you may use granulated as well, or a mix of both)
- 1 cup dark corn syrup
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten)
- whipped cream (optional)
Prepare pie crust recipe (see notes). Divide dough in half, shape into 2 discs about 5-inches in diameter and 3/4-inch thick. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days), or freeze up to 1 month.
On a lightly floured surface use a lightly floured rolling pin to roll out one disc of chilled dough to a 12-inch round, a generous 1/8-inch thick. Carefully fold dough in half, and slide it onto the rolling pin. Transfer to a 9-inch pie pan. Unfold the dough, easing it gently into the pie pan; do not stretch the dough.Fold the overhan inder creating a double thick rim. Crimp the edge decoratively with your fingers and use a fork to prick the bottom of the dough in several spots. Refrigerate for 30 minutes. Save second disc of dough for another purpose.
Place oven rack in middle and bottom positions. 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 on center rack for 15 minutes. Remove parchment and weights, and bake and center rack until barely golden, about 5 more minutes. Transfer 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. Set aside to cool.
Meanwhile, in a medium bowl, combine sugar, corn syrup, rum, vanilla, and remaining butter. Stir in eggs. Add toasted pecans. Pour filling into cooled crust. Cover lightly with foil.
Bake on the bottom rack for 20 minutes. Remove foil then continue to bake until the center of the pie feels gelatin-like when pressed with the back of a spoon, about 30 more minutes. Transfer pan to a wire rack to cool. Serve with whipped cream, if desired.