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Not Too Sweet Pecan Pie


1/4 cup margarine
1/2 cup sugar
1 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 eggs
2 tablespoons rum * see note
1 cup pecans ** see note

Serves: 12

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.

NOTE:
* I like to use Meyer's Dark Rum.
** Two cups are better. I like to toast the pecans first.




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