Thursday, March 3, 2011

Captain Morgan's Pecan Pie



Ingredients:


1 9-inch pie crust, pressed into 9-inch pie plate, do not bake.

Filling

4 eggs, slightly beaten


1 cup light corn syrup


¼ cup firmly packed brown sugar


¼ cup granulated sugar


2 tbsp. butter or margarine, melted


1 tbsp. Captain Morgan’s spiced rum


1 tsp. vanilla extract


½ tsp. salt


1 cup chopped pecans

Instructions:


Preheat oven to 350°

Filling: Combine eggs, corn syrup, sugars, melted butter, rum, vanilla & salt in large bowl. Blend well. Stir in pecans and mix well. Spoon into unbaked pie crust and bake for 15 minutes at 350°; remove from oven and cover pie crust edges with tin foil to prevent overbrowning. Return to oven and bake for 20 minutes.



Topping:


1/3 cup firmly packed brown sugar


3 tbsp. butter or margarine


3 tbsp. honey


1 tbsp. Captain Morgan’s spiced rum


1 ½ cups pecan halves

 

Combine brown sugar, margarine, honey and rum in sauce pan; cook for about 2 minutes or until sugar is dissolved. Add pecan halves. Stir until coated; spoon over pie. Bake 20 minutes until topping is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftover.

 

 

 




© Crackerberries 2011

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