Rum Pecan Pie

Makes 4 pies

Rum adds an extra flavor note.

Bake Time
50 to 60 minutes
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

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.