Fall Recipe: World Food Day - Pecan Pie

• 1 cup sugar
• 4 tablespoons unsalted butter, melted
• 4 large whole eggs
• plus 2 large egg yolks
• 1 cup plus 2 tablespoons dark corn syrup
• 1/2 cup pure maple syrup
• 2 tablespoons dark rum
• 1 teaspoon pure vanilla extract 1 1/2 cups
• 1 ½ cups of pecan halves
• 2 table spoon of heavy cream

Directions

Step 1 - Prepare your dough on a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie plate, with about a ½” overhang. Crimp overhang and chill for at least 30 minutes.

Step 2 - Heat oven to 400 degrees. Whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, rum, and vanilla in a bowl. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.

Step 3 - Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the crust and transfer pie to the oven.

Step 4 - Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes.

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