3.14159265359

We are going to party like it's 3.14.15.

Happy Pi Day!

Spiced Rum Pecan Pie with Rum Whipped Cream

(adapted from Bon Appetit)

1 disk pie crust dough (for single-crust pie, unbaked)

6 tablespoons unsalted butter

1 cup corn syrup

1 cup sugar

4 eggs

2 tablespoons Spiced Rum

2 teaspoons vanilla extract

pinch of salt

2 cups pecans

Rum Whipped Cream

1 1/2 cups heavy cream

3 tablespoons brown sugar

1 tablespoon Spiced Rum

Preheat oven to 350F.
Roll out pie crust dough into a 12 to 13 inch round.
Transfer to a 9-inch pie plate.
Trim, fold over, and crimp the edge; set aside.
Melt butter in a heavy skillet (my cast iron works well for this) and cook until golden brown and fragrant.
Whisk in the corn syrup and the sugar.
Cook stirring until sugar is dissolved and mixture is smooth.
Remove from heat and transfer a bowl to cool to room temperature (about 15-20 minutes).
Beat eggs, rum, vanilla, and salt in a large bowl to combine.
Gradually add the sugar mixture and stir to combine.
Fold in the nuts.
Pour into prepared pie crust.
Bake for 45 minutes, or until golden. Cool completely before serving.

Rum Whipped Cream
Beat whipping cream, brown sugar, and remaining rum until peaks form. Chill until serving with pies.