Today’s recipe is dark rum pecan pie . This recipe was shared by Christine. We make our way back to January in Quartzsite, where we had some outstanding potlucks. Christine made this dark rum pecan pie for one of the potlucks and it was a real hit!

A delicious way to use your RV oven

For those of you who struggle with your RV oven, here are some tips for making the RV oven your friend.

This pie would also be fine if you made it at home a day or two early and keep it refrigerated until time to serve. It tastes best warm or at room temperature, so perhaps practice using the RV oven by reheating the pie before serving.

We hope you enjoy this recipe. We have found that pecans are a common crop in many parts of the United States. Does your state boast pecan-growing? What other crops are your state known for?

Christine’s Dark Rum Pecan Pie Recipe

The ingredients:

1 Pie Crust*

1 cup Sugar

4 TBSP Unsalted Butter, melted

4 Large Eggs

1 cup + 2 TBSP Dark Corn Syrup

1/2 cup Pure Maple Syrup

2 TBSP Dark Rum (can use bourbon)

1 tsp Vanilla Extract

1 1/2 cups (5.25 ounces) Pecan Halves

Egg Wash

1 Egg Yolk

1 TBSP Heavy Cream

Topping

Whipped Cream Topping (see below)

The Instructions:

Crust

• Place pie crust in pie pan. Pinch overhanging crust under. Chill shell for 30 minutes.

Filling

• In a medium bowl, whisk sugar, butter, whole eggs, syrups, rum, and vanilla

• Fold in half of the pecans (save the prettiest half of the halves)

Pie

• Pour filling into chilled pie shell

• Arrange the prettiest of the pecan halves on top of the pie

• Mix heavy cream and egg yolk and brush onto the crust 

• Chill for 30 minutes (I mean the pie, but you can also relax)

Bake

• Preheat oven to 400 degrees F

• Cover the edges of the crust with foil to avoid burning

• Bake at 400 degrees for 15 minutes, then at 350 degrees for about one hour and 15 minutes, or until a knife comes out clean

• Serve warm, or at room temperature

Whipped Cream Topping

• Alternative to the instructions below, you can buy a can of that whipped stuff. It’s easier, but fresh is better if you can do it!

• Chill a bowl (glass or metal is best) and beaters

• Add one cup of whipping cream into the bowl and begin whipping

• Add 1 tsp of vanilla and a little bit of sugar (to taste)

• Beat until peaks form

Fancy Option

*Using a second pie crust, cut out leaf patterns. Score vein patterns into the leaves. Chill the leaves while preparing crust and filling. Using more egg glaze (egg yolk and heavy cream), adhere leaves to the crust before baking.