Rum Pecan Pie

• 1/2 cup butter softened
• 1/2 cup sugar
• 3/4 cup corn syrup, light
• 1/4 cup maple syrup
• 3 large eggs lightly beaten
• 2 tablespoons rum
• 3/4 cup pecans coarsely chopped
• 3/4 cup pecan halves
• Brandied Butter Pastry
• 1 cup flour, all-purpose
• 1/4 teaspoon salt
• 6 tablespoons butter cold
• 2 tablespoons brandy cold

1. Cream butter and sugar until light and fluffy.
2. Add corn syrup, maple-flavored syrup, eggs, and rum; beat well.
3. Stir in chopped pecans.
4. Line a 9 inch piepan with Brandied Butter Pastry.
5. Pour filling into pastry, and top with pecan halves.
6. Bake at 350F (180C) for 55 minutes.
7. Brandied Butter Pastry:
8. Combine flour and salt; cut in butter until mixture resembles coarse meal.
9. Sprinkle brandy over mixture, and stir until particles cling together when pressed gently.
10. Shape dough into a ball, and chill 10 minutes before rolling out.
11. For a baked crust, prick pastry with a fork; bake at 425F (220C) for 12 minutes or until golden.

butter, sugar, corn syrup, maple syrup, eggs, rum, pecans, pecan halves, pastry, flour, salt, butter cold, brandy cold

Taken from recipeland.com/recipe/v/rum-pecan-pie-43885 (may not work)