<http://schema.org/recipeInstructions>
" With Perfect Pie Crust dough still between the 2 pieces of wax paper, roll it out to a 1/4-inch-thick, 12-inch-diameter circle. Remove wax paper and transfer dough to a 9-inch pie pan. Trim overhang. Crimp the edge of the dough with your fingers and use a fork to prick the bottom of the dough in several spots. Refrigerate for 30 minutes. Preheat oven to 400 degrees F. Cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover bottom. Bake for 15 minutes. Remove parchment and weights, and bake crust until golden brown, 5 to 7 more minutes. Transfer pan to a wire rack to cool. Reduce oven temperature to 350 degrees F. In a small bowl, combine pecans with 1 tablespoon butter and salt. Spread on a baking pan and toast until fragrant, 8 to 10 minutes. Set aside to cool. Meanwhile, in a medium bowl, combine sugar, corn syrup, rum, vanilla, and remaining butter. Stir in eggs. Add toasted pecans. Pour filling into cooled piecrust. Bake on the bottom rack until the center of the pie feels gelatin-like when pressed with the back of a spoon, 50 to 60 minutes. Transfer pan to a wire rack to cool. Serve with whipped cream, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35913/pecan-pie-recipe-clx1113/>