RumChata Pecan Pie

Add in a little liqueur to light up your tired pecan pie
Editor

Karo

If you’re looking for an easy shortcut for getting a unique spice blend into your pecan pie this winter, infuse your nut mixture with milky RumChata liqueur. The alcohol cooks off, leaving a wonderful cinnamon and vanilla taste perfect for any party.

This recipe is courtesy of Karo.

8
Servings
304
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  light or dark corn syrup, preferably Karo
  • eggs
  • 1  Cup  sugar
  • 2  Tablespoons  butter, melted
  • 2  Tablespoons  RumChata
  • 1  Teaspoon  pure vanilla extract
  • 6  Ounces  pecans
  • 9-inch unbaked deep-dish pie crust

Directions

Preheat oven to 350 degrees F.

Using a spoon, mix together the corn syrup, eggs, sugar, butter, Rumchata, and vanilla.

Stir in pecans.

Spray pie pan with cooking spray before placing pie crust in pan.

Pour filling into pie crust.

Bake on center rack of oven for 60–70 minutes. Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly; it should spring back when done. If pie crust is overbrowning, cover edges with foil.

Cool for 2 hours on wire rack before serving.

Nutritional Facts

Total Fat
16g
23%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
27mg
9%
Carbohydrate, by difference
31g
24%
Protein
9g
20%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
28mg
3%
Choline, total
18mg
4%
Fiber, total dietary
4g
16%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
61mg
9%
Selenium, Se
9µg
16%
Sodium, Na
327mg
22%
Water
16g
1%
Zinc, Zn
1mg
13%