Perfect for the holidays,
this rum-spirited walnut pie is a delicious variation on the
southern classic, pecan pie.
Walnut-Rum
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 shell
- 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 at 350°F (175°C) for 45 minutes,
or until the center is set. Cool.
Makes 8 servings.
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