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