1 package Gluten Free Pantry’s Perfect Pie Crust Mix, or your favorite gf pie dough 2 eggs 1/4 cup gf brown sugar 1/2 cup dark corn syrup 2 Tablespoons dark rum 2 Tablespoons unsalted butter, melted 1 teaspoon vanilla 1-1/2 cups pecans, chopped Salt 1/2 cup coconut, toasted
Preheat oven to 350 degrees F., placing a rack in center of oven.
Roll out dough and place into a 9-1/2" tart pan with a removable bottom. Press dough firmly into sides of tart pan. Pass a rolling pin over top of pan to trim edges. Using a fork, poke holes in bottom of pie dough and cover tart pan with foil.
Bake for 30 minutes. Remove foil and poke a few more holes if needed and bake for another 15 minutes.
Mix eggs and brown sugar in a medium bowl. Add corn syrup, beating mixture with an electric mixer. Add rum, melted butter, vanilla and a pinch of salt, continue beating until combined. Stir in pecans and pour into tart shell.
Bake for about 27 minutes or until filling is firm to the touch in the center. Let cool completely.
For toasted coconut: Spread coconut on a baking sheet and bake for 10 minutes at 325 degrees F.
To serve, sprinkle toasted coconut over tart and sprinkle on serving plates.