9" pastry pie shell
4 eggs
2/3 c. sugar
1 c. light corn syrup
1/2 tsp. salt
3 tbsp. butter, melted
2 1/2 tbsp. dark rum
1 c. shelled pecans

Prepare unbaked pastry shell. Beat eggs lightly in a large bowl. Stir in the sugar, corn syrup, salt and butter, mixing just to blend. (Do not overbeat.) Stir in rum and pecans. Pour into prepared pastry shell. Bake in a moderate oven (375 degrees) for 40 minutes or until filling is golden brown and firm to the touch. Serve at room temperature with a bowl of lightly sweetened whipping cream or vanilla ice cream. Serves 8.