Spiced Pecan Pie

"Celebrating Thanksgiving (early) today. Made my great grandmother's pecan pie - her secret ingredient: spiced rum."
-- @spendloving
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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 1 (9-inch) pie

Recipe Card


  • 1 cup shortening
  • 2/3 cup granulated sugar
  • 3 eggs
  • 1 cup dark corn syrup
  • 2-3 tablespoons spiced rum, or bourbon (i'd recommend woodford reserve or myer's dark rum)
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 cup pecans
  • 2 (9 inch) pie shells


  • Step 1

    Preheat oven to 350ºF.

  • Step 2

    Beat shortening, sugar and eggs on high until mixed well. Add the corn syrup, spiced rum, vanilla extract and salt and mix to incorporate. Fold in pecans.

  • Step 3

    Pour mixture into 1 of the pie shells. Trim any overhanging edges of the pie crust. Bake for 20 minutes to set the pie. Remove from the oven.

  • Step 4

    Using a leaf-shaped cookie cutter, cut 15-25 leaves from the second pie shell. Arrange the leaves around the edges of the pie, half on the crust and half on the filling, slightly overlapping each other. Arrange the remaining leaves in the center of the pie.

  • Step 5

    Return to the oven and bake for 25-35 minutes. Let spiked pie cool for at least 30 minutes.