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.
