Louisiana Cookin'

Best-Ever Holiday Desserts




The holidays just aren’t complete without a pecan pie on the table. This deep-dish version gets a delicious kick from homemade Spiced Rum.

Piecrust (recipe follows)
½ cup granulated sugar
2 tablespoons all-purpose flour
2 cups light corn syrup
1½ cups firmly packed dark brown sugar
½ cup unsalted butter, melted
6 large eggs, lightly beaten
3 tablespoons Spiced Rum (recipe follows)
1 teaspoon kosher salt
3½ cups pecan halves

1. Preheat oven to 375°.

2. On a lightly floured surface, roll Piecrust to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired.

3. In a large bowl, whisk together granulated sugar and flour. Add corn syrup, brown sugar, and melted butter, whisking to combine. Whisk in eggs, Spiced Rum, and salt until well combined. Fold in pecans. Pour into prepared crust.

4. Bake for 15 minutes. Reduce oven temperature to 300°, and bake until set and an instant-read thermometer inserted in center registers 200°, 1 hour and 40 minutes to 1 hour and 45 minutes more. Let cool completely before serving.



2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher

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