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Chocolate Pecan Pie with Rum Recipe

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This recipe for Chocolate Pecan Pie with Rum, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Pfeiffer
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch pie shell
6 ounces pecans, toasted lightly
3 ounces dark rum
3 large eggs, beaten
2 Tbsp. unsweetened cocoa
4 Tbsp. butter, melted
1 cup maple syrup
1/2 cup sugar
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips

Directions:
Directions:
Soak pecans in 3 oz. dark rum (Meyer’s) at least 4 hours or overnight. Stir occasionally, keep covered.
Bake pie shell at 400º for 10 minutes, until light brown. Mix remaining ingredients together (start with eggs and butter, add syrup and sugar, then cocoa, pecans with rum, and chocolate chips). Pour into pie shell and bake at 275º for 60 minutes. Lower temperature improves thorough baking of filling without burning.

Personal Notes:
Personal Notes:
Alternative: In place of 1 cup maple syrup and 1/2 cup sugar, use 1 cup sugar and 3/4 cup corn syrup (light, dark, or mixed). The maple syrup mixture gives a less sweet but more flavorful filling.

 

 

 

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