Ingredients
1/2 cup butter or margarine, softened
2 egg yolks
2 cups confectioners' sugar
1/4 tsp. salt
1/4 cup dark rum
1 tsp. lemon juice
2 squares unsweetened chocolate, melted and cooled
2 cups pecan halves, coarsely broken
1 cup heavy cream, whipped
9-inch pie shell, baked and cooled
Rum Whipped Cream (optional)

Directions
In a large mixing bowl combine the butter, egg yolks, sugar, salt, rum and lemon juice. Using an electric mixer, blend at low speed, then beat at high speed until the mixture is smooth and fluffy. With a rubber spatula, stir the chocolate into the butter mixture until well blended. Fold in the pecans, then the whipped cream. Transfer this filling into the baked pie shell and chill overnight. Remove from refrigerator 1 hour before serving.

With a pastry tube, pipe the Rum Whipped Cream on pie to make a decorative topping or garnish with cream around the edge. Serves 12.

Rum Whipped Cream: In a small mixing bowl, stir 1 cup of heavy cream, 2 tablespoons sugar and 1 to 2 teaspoons of dark rum. Chill for at least 1 hour then whip with an electric mixer until stiff.