Single crust pie shell
1/4 c. butter
1/3 c. packed brown sugar
1/2 c. chopped pecans
3/4 c. granulated sugar
2 tbsp. all-purpose flour
2 tbsp. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 egg yolks
1 tbsp. butter
1/2 tsp. rum extract
1/4 tsp. ground nutmeg
8 oz. whipped topping
Ground nutmeg
Pecan halves

Prepare thawed deep dish pie shell by pricking the bottom with a fork. Preheat oven to 475 degrees. Mix 1/4 cup butter and brown sugar until smooth. Stir in chopped pecans. Spread evenly over bottom of pie shell. Bake 8 to 10 minutes until pie shell is browned and butter mixture is bubbly.

In a saucepan, combine sugar, flour, cornstarch, and salt. In a bowl, beat milk and egg yolks until smooth. Stir into sugar mixture. Stir constantly over medium heat until mixture thickens comes to a full boil. Stir and boil 1 minute. Remove from heat. Stir in 1 tablespoon butter, rum extract, 1/4 teaspoon nutmeg.

Pour hot mixture into baked pie shell. Cover with plastic wrap and refrigerate for 3 hours or more. Prepare whipped topping by blending in 2 tablespoons brown sugar. Spread, spoon, or pipe topping over filling. Sprinkle with nutmeg and pecan halves. Refrigerate until ready to serve.