Rum Pecan Pie Recipe
Have you experienced the joy of this Rum Pecan Pie recipe, yet? It is a great Dessert. The key ingredient here is Nuts. I will look forward to your feedback.
Ingredients
1/3 cup butter, softened to room temperature
2 cups powdered sugar
2 egg yolks, at room temperature
1/4 cup dark rum
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons gelatin
2 tablespoons warm water
2 cups (about 7 ounces) chopped pecans
1 1/2 cups heavy cream, whipped
1 9-inch baked Graham Cracker Crust
Directions
Using an electric mixer set on medium speed, blend the butter, sugar, egg yolks, rum, vanilla, and salt.
When blended, turn speed to high and whip well 8 to 10 minutes.
Meanwhile, soften gelatin in warm water for 1 or 2 minutes.
Beating constantly, slowly add the softened gelatin to the egg-rum mixture.
Continue beating, 1 to 2 minutes to distribute the gelatin evenly.
Stir in most of the nuts, saving some for garnish.
Then fold in 2 cups whipped cream.
Pour filling into the baked Graham Cracker Crust; top with remaining whipped cream and reserved nuts.
Refrigerate at least 2 hours, until well chilled.
When blended, turn speed to high and whip well 8 to 10 minutes.
Meanwhile, soften gelatin in warm water for 1 or 2 minutes.
Beating constantly, slowly add the softened gelatin to the egg-rum mixture.
Continue beating, 1 to 2 minutes to distribute the gelatin evenly.
Stir in most of the nuts, saving some for garnish.
Then fold in 2 cups whipped cream.
Pour filling into the baked Graham Cracker Crust; top with remaining whipped cream and reserved nuts.
Refrigerate at least 2 hours, until well chilled.
