Phil Prichard's Favorite Southern Pecan Pie

You probably won't see Phil in the kitchen baking a pecan pie, but he certainly has added his touch to one of Connie's great desserts. He has been known to enhance the flavor of this traditional southern delicacy by "blessing it" as it is removed hot from the oven with a tablespoon or two of rum "sprinkled" over the top.

Prepare a 9" pastry crust for a single pie using your favorite pie crust recipe.

Beat 3 eggs thoroughly with 2/3 cup sugar, dash salt, 1 cup corn syrup (light or dark), 1/3 cup butter melted and 1/4 cup of Prichards' Fine Rum. Add 1 cup pecan halves to the unbaked pastry shell . Pour filling over pecan halves.

Bake in moderate over (350 degrees) 50 minutes for complete pie. Test with knife inserted halfway between center and edge and comes out clean.