Rum adds an extra flavor note.
Preheat oven to 350°F. Lightly beat eggs in a large mixer bowl. Add corn starch, corn syrup, sugar, rum, butter and vanilla; beat until blended. Pour filling into pie crusts. Spread 4 ounces or 1 cup of pecans evenly over top of pie. Bake 50 to 60 minutes. Cool on wire rack. Store pies in refrigerator.
Recipe Tips: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.