Rum Pecan Pie

Makes 4 pies

Rum adds an extra flavor note.

Bake Time

50 to 60 minutes

Ingredients

1 dozen eggs

1/4 cup Argo® Corn Starch

2 pounds (4 cups) sugar

32 fluid ounces (1 quart) Karo® Dark Corn Syrup

1/2 cup dark rum

4 ounces (1/2 cup) butter OR margarine, melted

4 teaspoons pure vanilla extract

1 pound coarsely chopped pecans

4 (9-inch) unbaked deep-dish regular OR gluten free pie crusts

Directions

Preheat oven to 350°F. Lightly beat eggs in a large mixer bowl. Add corn starch, corn syrup, sugar, rum, butter and vanilla; beat until blended. Pour filling into pie crusts. Spread 4 ounces or 1 cup of pecans evenly over top of pie. Bake 50 to 60 minutes. Cool on wire rack. Store pies in refrigerator.

Recipe Tips: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.