- 1 9-inch pie shell; unbaked
- ½ cup unsalted butter or margarine; melted
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 eggs; beaten
- 3 tablespoons rum
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 cup pecan halves
- Preheat oven to 325ºF.
- In a large mixing bowl combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs, rum, vanilla, and salt to mixture; mix well. Pour filling into unbaked pastry shell, and top with pecan halves.
- Bake in a preheated oven for 50 to 55 minutes. Serve warm or cold.
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