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Ginger Pecan Pie
Rum is my go-to substitute for vanilla, but if you're on the bourbon train, by all means! This pie shell is blind baked, which is a bit fussy, but results in a shattering crust for this pie

1/2 recipe vodka pie crust
Aluminum foil and beans, pie weights, or rice

1 c dark brown sugar
1/2 c dark maple syrup (or a mix of light corn syrup 3 parts to molasses 1 part; or all dark corn syrup)
3 eggs
4 Tbsp (1/2 stick) butter, melted
3 Tbsp blackstrap or spiced rum, or bourbon, plus a splash of vanilla if you like
1 tsp dried ground ginger
1/3 c chopped candied ginger
3 tsp grated fresh ginger
1/2 tsp salt if not using salted butter
2 c coarse chopped pecans, lightly toasted

Preheat oven to 375F (190C). Roll out pie crust and form to pie plate, then refrigerate.

Prick crust all over with a fork, line with foil, then fill halfway with pie weights.

Bake 20 minutes then remove foil containing weights and bake 7 minutes longer until crust is dark golden.

Reduce oven to 350F (180C).. Whisk all filling ingredients together and pour into crust.

Bake 45 minutes or until just set.

Cool completely to room temperature on a wire rack.

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Ginger Pecan Pie