Rum Pecan Pie

Baked pie crust, cooled
2 large eggs, lightly beaten
2/3 cup firmly packed brown sugar
2/3 cup corn syrup
1/4 cup dark rum
2 tablespoons butter or margarine, melted
2 cups toasted pecans

Preheat oven to 350 degrees F.

Combine eggs, brown sugar, corn syrup, rum and butter in a medium bowl. Fold in the pecans. Pour the filling into the baked pastry shell. Bake for 45 to 50 minutes or until just set. Cool completely on a wire rack.

Makes 8 servings.