This is my Latino version of the classic pecan pie, a dessert not to be missed at your Thanksgiving celebration. Instead of bourbon, I made it with rum and, for an extra tropical twist, I used molasses, bringing the aromas of the sugar cane plantations in my home country and the Caribbean islands to the quintessential American meal. My suggestion is to bake this pie one or two days in advance of Turkey Day.
Find oher recipes for your Thanksgiving Day menu in ¿Qué más? Thanksgiving Day Menu: Roasted yams with pecans
Rum Infused Pecan Pie
Ingredients for 8 portions
For the crust
1 3/4 cup of all purpose flour
1 Tsp. of sugar
12 Tbs. of cold butter
1/4 cup of ice water
- Place the flour and the sugar in the bowl of a food processor, using the dough blade. Pulse.
- Add half of the butter. Pulse a few times.
- Add the rest of the butter and keep pulsing until the butter and the flour form coarse crumbs.
- Add some of the water and pulse a couple of times, adding more water until the crumbs form a ball.
- Take the dough a make a disc. Place it on a floured plastic wrap and refrigerate for at least 30 minutes.
For the pie
2 cups of pecans halves
3/4 cup of molasses
3/4 cup of brown sugar
3 eggs lightly beaten
3 Tbs. of dark rum
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.
Image via Enriqueta Lemoine
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