Rum Pecan Pie from Ruth Abate dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe.

Ingredients 

3 large eggs

2/3 cup sugar

1 cup dark corn syrup

¼ cup melted butter

¼ cup dark rum

1 teaspoon vanilla

1 cup chopped pecans

9-inch pie shell (see recipe below)

20 pecans

Preheat oven to 375 degrees. In large mixer bowl, combine first 6 ingredients; beat for 3 or 4 minutes. Fold in chopped pecans; pour into unbaked pie shell. Place whole pecans on pie. Bake 45 minutes. Cool on wire rack. Garnish with whipped cream if desired.

Pie Crust

2 ½ cups unbleached all-purpose flour

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼ inch

slices

½ cup chilled solid vegetable shortening, cut into 4 pieces

¼ cup vodka, cold

¼ cup cold water

Method 

Process 1 ½ cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. 

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). 

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. 

Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. 

Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Roll out dough for pies as needed.