Perfect for the holidays, this rum-spirited walnut pie is a delicious variation on the Southern classic, pecan pie.
1 cup light corn syrup
3/4 cup firmly dark brown sugar
2 tablespoons butter
3 large eggs
1/8 teaspoon salt
3 tablespoons rum
2 cups chopped walnuts
1 (9-inch) unbaked pie crust*
- Preheat oven to 350°F (175°C).
- In a saucepan, combine light corn syrup and dark brown sugar, stir well. Bring to a boil over low heat. Remove from the heat and add butter.
- Meanwhile, in another bowl, beat eggs, salt, and rum. Pour in the corn syrup mixture in a steady stream, stirring constantly. Stir in chopped walnuts and pour into a 9-inch unbaked pie shell.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the center is set. Cool.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.