Ingredients for Rum Raisin And Pecan Pie
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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.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
262g
Fat
87g
Carbs
29g
