Try this Rum Pecan Pie recipe, or contribute your own.
Suggest a better descriptionCream butter and sugar until light and fluffy. Add corn syrup, maple-flavored syrup, eggs, and rum; beat well. Stir in chopped pecans. Line a 9" piepan with Brandied Butter Pastry. Pour filling into pastry, and top with pecan halves. Bake at 350 degrees for 55 minutes. Brandied Butter Pastry: Combine flour and salt; cut in butter until mixture resembles coarse meal. Sprinkle brandy over mixture, and stir until particles cling together when pressed gently. Shape dough into a ball, and chill 10 minutes before rolling out. For a baked crust, prick pastry with a fork; bake at 425 degrees for 12 minutes or until golden. Yield: one 9-inch pie pastry. SOURCE: Southern Living Magazine, October, 1977. Typed for you by Nancy Coleman.
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Serving Size: 1 Pie (1866g) | ||
Recipe Makes: 1 | ||
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Calories: 6767 | ||
Calories from Fat: 4251 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 472.4g | 630 % | |
Saturated Fat 145.7g | 728 % | |
Monounsaturated Fat 203.9g | ||
Polyunsanturated Fat 87.5g | ||
Cholesterol 3599.5mg | 1108 % | |
Sodium 2244.6mg | 77 % | |
Potassium 2680.7mg | 71 % | |
Total Carbohydrate 528.3g | 155 % | |
Dietary Fiber 34.8g | 139 % | |
Sugars, other 493.5g | ||
Protein 137.8g | 197 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6767
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