Carrie Morey improved on a good thing — her family's pecan pie recipe — by adding dark rum.
Recipes adapted from Callie's Biscuits & Southern Traditions by Carrie Morey. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster
dark corn syrup
- With dough still between the 2 pieces of wax paper, roll it out to a 1/4-inch-thick, 12-inch-diameter circle. Remove wax paper and transfer dough to a 9-inch pie pan. Trim overhang. Crimp the edge of the dough with your fingers and use a fork to prick the bottom of the dough in several spots. Refrigerate for 30 minutes.
- 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 for 15 minutes. Remove parchment and weights, and bake crust until golden brown, 5 to 7 more minutes. Transfer pan 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 piecrust.
- Bake on the bottom rack until the center of the pie feels gelatin-like when pressed with the back of a spoon, 50 to 60 minutes. Transfer pan to a wire rack to cool. Serve with whipped cream, if desired.