Best 2 Rumrunners Pecan Pie Recipes

Indulge in the decadent delight of Rumrunners Pecan Pie, a harmonious blend of flavors and textures that will tantalize your taste buds. Picture a flaky, golden crust embracing a luscious filling of sweet, caramelized pecans, all infused with the subtle warmth of rum. This classic Southern dessert is the perfect ending to any special occasion or a delightful treat to enjoy any day.

This article presents a collection of Rumrunners Pecan Pie recipes, each offering a unique twist on this timeless favorite. From the traditional recipe that has been passed down through generations to creative variations that incorporate different ingredients and techniques, there's a recipe here for every palate and skill level.

Whether you prefer a classic filling made with brown sugar, corn syrup, and butter or a more modern version that uses maple syrup and spices, you'll find a recipe that suits your taste. Discover the secrets of creating that perfect pecan pie crust, from the art of blind baking to the choice of flour and butter.

Dive into the world of different types of pecans, from the mild and buttery flavor of native pecans to the more intense and robust taste of paper shell pecans. Learn how to toast pecans to enhance their flavor and add a touch of sophistication to your pie.

Explore the options for adding rum to your pie, from using dark rum for a deep, rich flavor to experimenting with spiced rum or coconut rum for a tropical twist. Discover the magic of infusing the crust with rum for an extra layer of flavor that will leave your guests asking for more.

With step-by-step instructions, helpful tips, and variations, this article provides everything you need to create an unforgettable Rumrunners Pecan Pie that will become a staple in your dessert repertoire. Embark on a culinary journey and experience the joy of baking this iconic Southern treat.

Here are our top 2 tried and tested recipes!

THE BEST PECAN PIE

The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

PECAN PIE

Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories Desserts Pies Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g

Tips:

For a richer flavor, use dark rum instead of light rum.
If you don't have pecan halves, you can use chopped pecans or another type of nut, such as walnuts or almonds.
To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let it come to room temperature for about an hour before slicing and serving.
For a fun and festive presentation, garnish the pie with whipped cream and a sprinkle of rum and chopped pecans.

Conclusion:

Rum Runners Pecan Pie is a delicious and decadent dessert that is perfect for any occasion. With its rich, buttery filling, crunchy pecans, and boozy rum flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!