Pecan Pie (Trisha's, Food Network Magazine)

I made this for Thanksgiving and my pecan-pie-loving husband said it was the best-ever! I loved that the pecans on the top stayed nice and crunchy. 

9-1/2" deep-dish pan, lined with your favorite pastry

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 cups pecan halves, 1 cup chopped and 1cup left whole

1 stick unsalted butter, melted

2 Tbsp whole milk

1 Tbsp all-purpose flour 

1-1/2 tsp vanilla extract 

2 Tbsp white rum (my addition)

Preheat oven to 325.

In large mixing bowl, whisk the sugars and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, extract, and rum and stir to combine.

Pour mixture into pie shell. Arrange pecan halves on top in a circular pattern.

Bake for about 55 minutes. Check for doneness by shaking the pan slightly; the pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with vanilla ice cream or whipped cream.