Karo Foodservice - Rum Pecan Pie
Learn how to make Rum Pecan Pie from Karo Syrup
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Cooking tools:
- Instant-read thermometer
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Pie dish
- Cooling rack
- Oven
- Aluminum foil
- Refrigerator
Ingredients
- 1 dozen eggs
- 1/4 cup Argo® Corn Starch
- 2 pounds (4 cups) sugar
- 32 fluid ounces (1 quart) Karo® Dark Corn Syrup
- 1/2 cup dark rum
- 4 ounces (1/2 cup) butter OR margarine, melted
- 4 teaspoons pure vanilla extract
- 1 pound coarsely chopped pecans
- 4 (9-inch) unbaked deep-dish regular OR gluten free pie crusts
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