PIE FILLING
2 eggs
2/3-cup Dark Corn Syrup
1/3-cup Light Brown Sugar
1 ½- TSP. Vanilla
2-TBS. Unsalted Butter
2-TBS. Rum (Dark Meyer's)
1-cup Pecans

RUM BUTTER CRUST
1-cup Flour
6-TBS. Salt
2-3 TBS. Rum (Dark Meyer's)

PIE FILLING. Mix together eggs, corn syrup, brown sugar, vanilla, butter and rum. Place enough Pecans to fill bottom of crust (Approximately 1-CUP Pecans. Add filling to crust.

Bake at 400-degrees for 15 minutes.
Then 350-degrees for 20 minutes or until filling is set.

RUM BUTTER CRUST. Mix flour and salt together. Mix butter and flour with your fingertips until sand like mixture. Add Rum. Refrigerate 30 minutes. Roll out dough and place in 9" pie plate. Refrigerate 10 minutes. Line bottom with wax paper and fill with pie weights. Bake 10 minutes at 400-degrees