Hands-On Time
25 Mins
Total Time
2 Hours
Yield
Serves 8
David Meredith

How to Make It

Step 1

Pulse the flour, butter, and salt in a food processor fitted with a metal blade 
 until the mixture resembles coarse meal, with a few pea-size clumps of butter remaining. Add ⅓ cup ice water. Pulse until the dough is still crumbly but holds together when squeezed.

Step 2

Press evenly into the bottom and up the sides of a 9-inch pie plate to hang ¼ inch over the rim. Decoratively crimp the 
 edge with a fork or your thumb. Freeze the piecrust until firm, 30 to 40 minutes.

Step 3

Heat oven to 375° F.

Step 4

Beat the eggs with the brown sugar, 
 corn syrup, rum, pumpkin pie spice, and vanilla in a large bowl. Stir in the nuts. Scrape the filling into the piecrust and place on a rimmed baking sheet. Bake until the pie is mostly set but still slightly wobbly in the center, 50 to 55 minutes. Let cool completely.

Step 5

Serve with whipped cream or vanilla ice cream, if desired.

Chef's Notes


Make-Ahead: Press the dough into the pan, wrap well, and freeze for up to 2 weeks. Or bake the pie and keep, wrapped in plastic, at room temperature for up to 2 days.

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Ratings & Reviews

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