Rum Pecan Pie

Pecans are native to America and the only major nut tree that grows naturally in North America.

Spanish colonists are attributed with having the first known cultivated pecan tree planting in the late 1600’s in New York.  By the late 1700’s, it was planted in gardens reaching down to the Gulf of Mexico

New Orleans, being located near the mouth of the Mississippi River became instrumental in the marketing of pecans.    The city had a natural market as well as a corridor for supplying other parts of the United States.  The New Orleans area gained local interest in planting orchards which led to the demand for trees that produced superior nuts. 

The French created many pecan confections after settling in New Orleans, such as:  pralines, fudge, breads, sauces; all kinds of desserts and candies but, the most delicious of all is the pecan pie.  It is one of my favorite pies, moist and rich with a buttery pecan taste. This recipe is not overly sweet.  It is the perfect dessert at holiday time and I’m “nuts” about pecan pie!   Are you?

Rum Pecan Pie


1 (9 inch) pie shell, unbaked
3 eggs
1 c. sugar
2/3 c. Karo syrup
2 T. melted butter
1 t. vanilla
¼ t. salt
2 T. dark rum
1 ½ pecan halves
6 whole pecans


Preheat oven to 325 degrees.
In a glass mixing bowl, blend the sugar, Karo syrup, butter, vanilla, salt, rum and pecans.  Stir well.
Pour into unbaked pie shell.
Arrange one whole pecan in the center and five remaining ones around it in a circle.
Bake for 40-45 minutes, until knife comes out clean.
Cool on a wire rack.
Serve with whipped cream or a scoop of vanilla ice cream.


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Jules-Alexandre Grun

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