Prep 10 mins
Cook 50 mins
If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).
- 1⁄3 cup finely chopped pecans
- 1⁄3 cup brown sugar, plus
- 1⁄2 cup brown sugar, divided
- 2 tablespoons butter, softened
- 1 (9 inch) unbaked pie shells
- 3 whole eggs
- 2 eggs, separated
- 1 cup canned pumpkin
- 1 1⁄2 cups heavy cream
- 1⁄4 cup dark rum
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground mace (optional)
- 2 tablespoons granulated sugar
- Preheat oven to 400°F.
- Blend pecans with 1/3 cup brown sugar and softened butter.
- Press gently with back of a spoon into bottom of unbaked pie shell.
- Blend all remaining ingredients except egg whites and granulated sugar.
- Pour into pie shell.
- Bake for about 50 minutes.
- Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
- Return to 425°F oven just to brown meringue.
- Chill and serve cold.