Instructions: Dough and roll dough to 12-inch disk. Fold in half and ease dough into 9-inch glass pie pan. Unfold dough and press firmly into pan. Fold excess dough under at edge of pan and flute edges of pie crust.

Combine corn syrup and dark brown sugar in saucepan. Stir well to mix.

Bring to boil over low heat. Remove from heat. Add butter and allow to melt. Whisk eggs, salt and rum in large mixing bowl. Pour in hot syrup- butter mixture in steady stream, whisking constantly. Stir in walnuts. Pour mixture into pie shell. Bake at 350 degrees on lowest oven rack until crust is well colored and filling is set, about 45 minutes.

Cool on rack. Refrigerate leftovers.

Makes 8 servings. By Nick Malgieri

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