2 generous cups pecan halves
For the filling:
3/4 cup brown sugar
3/4 cup sugar
1 1/2 cups corn syrup
1/4 cup dark rum (I like Meyer's)
1 1/2 oz unsalted butter, melted and browned with a small piece of vanilla bean
Line two nine-inch removable bottom tart shells with Pate Sucree.
Freeze until set.
Preheat oven to 350. Grease or butter the shiny side of a piece of aluminum foil and press it onto the unbaked pie crust. Bake for 20-25 minutes. Carefully remove foil and reserve crust.
In a small saucepan, melt the butter with a small piece of vanilla bean (if you don't have vanilla beans you can use vanilla extract, but don't add it here).
In a mixing bowl, whisk together the sugars, eggs and yolks, corn syrup and rum. Add vanilla extract if using. Add the melted/browned butter.
Add the pecans to the mixture and stir well to coat. Divide among the two pie shells and bake for about 25-30 minutes, until golden brown and set.