- 20 minutes
- 60 minutes
- Pre-heat oven to 350° F. Remove store bought crust from refrigerator and let warm slightly so that you can easily unroll the dough into the pie pan.
Measure out 2 cups of pecans onto a cutting board and coarsely chop them.
Slightly whisk 3 eggs in a bowl.
- Melt 4 tablespoons of butter in a microwave safe bowl.
In a small bowl, combine by hand slightly beaten eggs, light brown sugar, molasses, corn syrup, melted butter, rum vanilla and salt. Mix until smooth.
Put pie crust into 9-inch pie pan.
Spread the chopped nuts into the bottom of the pie pan.
Pour the filling mixture over the pecans.
- Bake for 30 minutes. After 30 minutes loosely cover the pie in aluminum foil so that the pie does not over bake.
- Bake for another 35-45 minutes. The center of the pie should be slightly jiggly when it is done.
- Let cool and serve.