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Rum, Raisin and Pecan Pie

Rum, Raisin and Pecan Pie

Rum, Raisin and Pecan Pie


1 1/2 Cups sugar

1 Cup raisins

3/4 Cup half and half

1/2 Cup unsalted butter (1 stick)

6 Egg yolks (beaten to blend)

1 1/2 Cups coarsely chopped pecans

2 Tablespoons dark rum

1 Tablespoon fresh lemon juice

1/2 Teaspoon vanilla

Pinch of salt

1 Partially baked 9 inch pie shell


Preheat oven to 425 degrees.  Combine sugar, raisins, half and half and butter in heavy small saucepan, and bring to simmer over medium heat, stirring constantly.  Remove from heat.  Gradually beat hot sugar mixture into yolks in large bowl.  Stir in pecans, rum, lemon juice, vanilla and salt.  Pour filling into pie shell.  Bake 15 minutes.  Reduce oven temperature to 375 degrees and bake until puffed and golden brown 45 to 50 minutes.  Cool 30 minutes before serving.



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