Buttered Rum Sugared Pecan Pie

Pecan Pie is the decadent King of Pies!

If you have a sweet tooth this Pi is the pie the will satisfy your sugar cravings!

Rich, oozing filling that barely holds its shape but oh soooo divine with a hint of rum

This recipe really gives you a high filling so the pieces are really rich.

Dare I say you "may" need smaller pieces?

4 eggs + 2 egg yolks

1 1/2 cup golden corn syrup

2/3 cups sugar

2/3 cups of butter or margarine melted

2 cups sugared pecan halves (these are decadent and less expensive than raw pecans without the sugar)

go figure!

1 tbsp. vanilla extract

1 tbsp. dark rum

1 tsp rum extract

In a mixer or blender, mix all ingredients except nuts together, only until blended.

Do not over mix or the filling will have too much air in it. Then it will over flow in the oven.

2 cup flour

1/3 lb of shortening, cubed

1 tbsp vinegar

1 beaten lg. egg

cold water

Add flour and shortening to a food processor.

Pulse until the mixture resembles chunks the size of 1/2 tsp of rough dough.

Add the egg and vinegar, pulse a few more times to mix.

Mix until mixture almost comes to a ball.

Add 1 tbsp of cold water at a time to almost form a ball.

Knead dough by hand on a lightly floured surface or in the mixing bowl if there is space for your hands.

Roll between two sheets of wax paper, peeling both sides of paper as you roll the dough out to 3" wider than the pie dish. Sprinkle dough with some flour to prevent sticking to the paper.

*This prevents you from warming the dough with your hands*

*You can refrigerate the dough when you form into a ball or refrigerate the dough when you roll it to a round shape. I prefer the latter as the dough firms sooner because of the flat surface of the dough*

Remove the dough from the fridge.

Peel back one side of the wax paper.

Place the dish upside down over the dough.

Move your hand under the paper and bowl

Flip the dough & bowl over

Press the dough into the pie plate

Peel back the last sheet of wax paper.

Begin to shape and crimp the edges of the dough

Place 1/2 of the pecans into the pie shell.

*2nd pic: being silly with Pi*

Pour the filling over the nuts

Carefully place the remaining nuts over the filling.

Place pie dish on a baking sheet to catch any spills.

Bake at 350F for 45 min or until crust is golden

Cool completely and refrigerate until needed.

When ready to serve bring to room temp.

Enjoy with Love!