I have an affair with pecan pie. It started a couple of years ago. It was during my first “by myself” travel to New York City. I was 20 years old and spent the most amazing week with my sister Andreína, who at that time was 16. We went to Macy’s, got hungry and stopped at the cafeteria. There was a pecan pie there. I had it. It was love at first bite.
While living in the city, every time I went to Macy’s, I stopped at the cafeteria and had a slice of pecan pie. Up to these days, that was my only pecan pie. Don’t ask me why, I never ordered one but in Macy’s and was never curious about buying or making one.
When I moved to Southern California and began researching about holiday meals, pecan pie was always there: a sweet pie made with corn syrup and pecans, sometimes bourbon, considered a specialty of the Southern cuisine. So, once I mastered the art of making the perfect pie crust, I promised myself to start baking pecan pie.
And here I am: I used molasses instead of corn syrup and Ron de Venezuela instead of bourbon.
Because of my limited experience with pecan pies, I’m nobody to tell you this is the best pecan pie ever. So, I urge to try it and make your own conclusions: not so sweet, the dark custard and crunchy pecans contrasts with the perfect buttery crust.
The rum gives a warm aroma and combined with the molasses makes me feel I’m bringing some of my Venezuelan roots to my American table. No doubt we’re going to have it this coming Thursday while watching the Macy’s Thanksgiving parade. Happy holidays!
Rum Infused Pecan Pie
This rum and molasses version of the classic Southern cuisine dessert, brings Venezuelan flavors and aromas to the American table in a simply decadent rum infused pecan pie.
- 1 basic pie dough recipe
- 2 cups of pecans halves
- ¾ cup of molasses
- ¾ cup of brown sugar
- 3 eggs lightly beaten
- 3 Tbs . of Ron de Venezuela Santa Teresa Añejo
- 2 Tbs . of melted butter
- 1 Tsp . of vanilla extract
- Preheat the oven to 350°F.
- On a floured surface, roll the dough with a dusted roller, until ½ to ¼ inch thick.
- Transfer the dough to a pie dish and slightly press the bottom and sides of the dish.
- Trim the edges and form a rim, decorating either with fingers or a fork.
- Evenly spread the pecans in the unbaked pie crust.
- In a bowl, combine the eggs, molasses, sugar, rum, butter and vanilla extract.
- Cover the pecans with the custard and bake, on the center rack of the oven for 1 hour.
- Let cool down a couple of hours before serving.
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