Via Dorie Greenspan: Baking from my home to Yours - adapted by Isabelle
175 ml (3/4 cup) light corn syrup
1/2 cup (packed) light brown sugar
2 large eggs, preferably at room temperature
45 ml (3 tbsp) rum
1 teaspoon pure vanilla extract
1/4 teaspoon salt
(1 1/2 cups) pecan halves or pieces
3 ounces bittersweet chocolate, coarsely chopped
1 23 cm (9-inch) single crust, partially baked and cooled
Preheat the oven to 375 degrees F (185°C).
Put the pie plate on a baking sheet lined with parchment or a silicone mat.
In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the rum, then add the eggs one at a time, beating until you have a smooth mixture. Add the vanilla and salt and give the batter a good mix.
Stir in the pecans.
Turn the filling into the crust.
Bake the pie for 30 - 45 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed).
Transfer the pie plate to a rack, remove the shield and cool to room temperature.
Bon Appétit!