Maple Rum Pecan Pie

Every year I make two pecan pies for Kirk, one for Thanksgiving, one for Christmas. Of all of them, he prefers my maple syrup ones the most. But more so, I realized something: that I shouldn’t mess with his 2X a year treat. I have made them with egg sub (Egg Beaters) and vegan, and while good they are just not the same. So I made him this version, which I found was the best pecan pie I have made. If I enjoyed pecan pie, I know it is good. It was sweet, but not too sweet, the rum cuts through. The real secret to a good pecan pie I found on accident this time. I had asked Kirk to chill the pie before he went to bed. He forgot and left it on the counter overnight. Our house is chilly, often 64° or lower overnight. The pecans crisped up. Not soggy like sometimes, which I am thinking is due to me chilling the pie too quickly – wrapped too tightly.

Maple Rum Pecan Pie
Ingredients:

•    9″ unbaked pie crust, in pan (thawed if frozen)
•    5 Tbsp unsalted butter, room temperature
•    1 cup granulated sugar
•    ½ tsp fine sea salt
•    3 large eggs, room temperature
•    1 cup pure maple syrup
•    1 tsp pure vanilla extract
•    2 Tbsp rum, divided
•    2 cups pecans, broken up

Directions:
Preheat the oven to 350°. Place the pie pan on a baking sheet.
Heat a large skillet over medium, add in the pecans and dry-toast till smelling fragrant, shaking often. Take the pan off the burner, carefully add in 1 Tbsp rum, stir till the alcohol has evaporated and pecans are dry. Take off the stove and let cool fully.
Add the butter to a large mixing bowl, beat till light and fluffy. Add in sugar and salt, beat till combined. Mix the eggs, maple syrup, vanilla and 1 Tbsp rum in a small bowl, add to butter mixture, beating in. Add in the cooled pecans. Pour into the pie shell and gently place in the oven. Bake for 60 minutes, until the pie is golden brown.
Let cool to room temperature, preferably overnight, then store in the refrigerator loosely covered.

PS: There is nothing wrong with a little cheating and using a ready-to-go pie crust! Just buy a good brand, preferably whole wheat and organic 🙂

~Sarah