Trader Vic's Nut Rum Pie

Prepare pie shell & refrigerate (9") Preheat oven to 375 F.

4 eggs
1/2 cup sugar
1 cup light corn syrup
1/4 cup melted margarine or butter
1 tsp. vanilla extract
2 Tblsp. dark rum
1 cup coarsely chopped pecans
1 cup chopped dates
Whipped cream

In medium bowl, beat eggs well.

Add sugar, corn syrup, butter, vanilla & rum. Beat until well combined. Stir in pecans & dates, mix well.

Turn into unbaked pie shell. Bake about 40 minutes, or until filling is set in center when pie is gently shaken.

Cool pie on wire rack. Slightly chill before serving. Top with whipped cream.

8 slices