Rum Pecan Pie - Karo

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Rum Pecan Pie

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Yield: 8 sevings
Prep Time: 0:10
Bake Time: 50 to 60 minutes

Ingredients

3 eggs
1 tablespoon 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 (-inch) unbaked OR frozen deep-dish pie crust

Directions

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.

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Corn Syrup

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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Rum Pecan Pie

Yield: 8 sevings
Prep Time: 10 minutes
Bake Time: 50 to 60 minutes

Ingredients

3 eggs
1 tablespoon 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 (-inch) unbaked OR frozen deep-dish pie crust

Directions

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.