Rum Pecan Pie
Rum adds an extra flavor note.
Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Yield: 8 sevings
1 tablespoon Argo® Corn Starch
1 cup Karo® Dark Corn Syrup
1 cup sugar
2 tablespoons dark rum
1/4 cup butter, melted
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Preheat oven to 350° F.
Beat eggs with a fork or wire whisk in a medium bowl. Add corn starch and mix until well blended.
Add corn syrup, sugar, rum, butter and vanilla. Stir in pecans. Pour mixture into pie crust.
Bake at 350°F for 50 to 60 minutes, or until knife inserted in center comes out clean.
Let pie cool at room temperature on wire rack.