Not Too Sweet Pecan Pie
- Cream the margarine and sugar until fluffy.
- Add the corn syrup, molasses, salt, nutmeg, and rum; and mix thoroughly.
- Add the eggs, one at a time, whole beating.
- Stir in the pecans.
- Pour into an unbaked pie shell.
- Cover the pie crust edges with a long piece of aluminum foil to avoid scorching.
- Bake for 50 minutes at 350 degrees.
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