1 disk (1/2 recipe) Butter Pie Dough
2 large eggs
1/4 cup packed brown sugar
1/2 cup dark corn syrup
2 Tbs. dark rum
2 Tbs. unsalted butter, melted
1 tsp. pure vanilla extract
Pinch table salt
6 oz. (1-1/2 cups) pecans, coarsely chopped

Description

By Turning Traditional Pecan Pie Into A Shallow Pecan Rum Tart, The Nuts Stay Crisp And Toasty On Top And The Brown Sugar-rum Filling Is Sweet Without Being Cloying. My Favorite Brand Of Rum For The Pecan Filling Is Meyer’s Dark Jamaican.

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