Rum Raisin And Pecan Pie Recipe

Name: Rum Raisin And Pecan Pie
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 (9 inch) pie crust; 1 1/4 cups sugar; 1 cup raisins; 1 cup half-and-half; 1/4 cup butter; 4 large egg yolks; 1 1/2 cups pecans; 2 tablespoons dark rum; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Indulge in this irresistible Rum Raisin and Pecan Pie – a sophisticated twist on a classic dessert! Rich, nutty pecans meet plump, rum-soaked raisins in a creamy, spiced filling, all nestled in a flaky pie crust. This recipe is perfect for holiday gatherings or any special occasion when you want to impress your guests with a truly unforgettable pie.

Prep Time 30 mins

Cook Time 70 mins

Calories 842.2 kcal

Protein 17g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rum Raisin And Pecan Pie

1 (9 inch) pie crust
1 1/4 cups sugar
1 cup raisins
1 cup half-and-half
1/4 cup butter
4 large egg yolks
1 1/2 cups pecans
2 tablespoons dark rum
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt

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How to Make Rum Raisin And Pecan Pie

Preheat oven to 350°F (175°C).
Prick the pie shell with a fork all over to prevent bubbling.
Blind bake the pie crust for 10 minutes. (This means baking it with pie weights or dried beans to prevent shrinkage).
Remove from oven and set aside to cool slightly.
Increase oven temperature to 430°F (220°C).
In a small saucepan, combine the sugar, raisins, half-and-half, and butter. Bring to a simmer over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved.
Remove from heat and set aside to cool slightly.
In a large bowl, whisk the egg yolks until light and frothy.
Gradually whisk the hot sugar mixture into the egg yolks, ensuring a smooth consistency.
Stir in the pecans, rum, lemon juice, vanilla extract, and salt.
Pour the filling into the cooled pie crust.
Bake for 15 minutes at 430°F (220°C), then reduce the oven temperature to 375°F (190°C).
Continue baking for 45-50 minutes, or until the filling is set and the crust is golden brown and puffed.
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.