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  • 3 cups pecans, coarsely chopped organic
  • 3 organic cage-free eggs, large
  • 1 cup brown sugar, organic natural light
  • 1 cup corn syrup, organic dark
  • 5 tablespoons unsalted grass-fed butter, melted
  • 2 tablespoons dark spiced rum
  • 1 teaspoon sea salt
  • 1 teaspoon each allspice ginger and cinnamon, ground
For the crust:
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup pecans, ground
  • Fat pinch salt
  • 1/4 teaspoon nutmeg
  • 6 tablespoons ice cold butter
  • 6 tablespoons ice water


Serves: 8 to 10 servings


For the crust, combine flour, sugar, pecans, salt, nutmeg, and butter in the bowl of a food processor. Pulse to combine. Add in ice water and pulse until it comes together. Gather the dough on a piece of parchment paper into a large disk and chill for 30 minutes.

Preheat oven to 375°F with a rack placed in the center.

Roll out dough on a floured surface and place into a pie plate. Trim and crump the edges.

Spread pecans on a baking sheet and bake until golden brown, approximately 10 minutes.

In a large mixing bowl, whisk together the eggs, sugar, corn syrup, melted butter, rum, sea salt and spices. Stir in toasted pecans and pour into the unbaked pie crust.

Bake 35-45 minutes or until center is set. It should jiggle a bit if you nudge the pan.

Let cool on a rack for an hour plus.