For Kirk’s twice a year pecan pie I stayed with his favorite maple syrup style but changed the recipe a bit, adding rum to the recipe along with toasting the pecans in more rum.
Maple Rum Pecan Pie
- 9″ unbaked pie crust, in pan (frozen is fine)
- 5 Tbsp unsalted butter, room temperature (soft)
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 3 large eggs, room temperature
- 1 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 Tbsp rum, divided
- 2 cups pecan, 3/4 chopped, 1/4 whole
Preheat the oven to 350°. Place the pie pan on a baking sheet. Heat a large skillet over medium, add in the pecans and toast till smelling fragrant. Carefully add in 1 Tbsp rum, stir till the alcohol has evaporated. Take off the stove and let cool.
In a large bowl beat the butter with a hand mixer till light and fluffy. Add in the sugar and salt, mix till combined. Add the eggs, maple syrup, vanilla and 1 Tbsp rum, beating in. Stir in the cooled pecans. Pour into the pie shell and gently place in the oven. Bake for 50 to 60 minutes, until the pie is golden brown and the center jiggles a bit. Let cool to room temperature, then store tightly wrapped in the refrigerator.