1 frozen deep dish pie crust 1 1/2 cups of pecans 1/2 cup of dark corn syrup 1/2 cup of light corn syrup 1/2 stick unsalted butter 1 cup granulated surgar 4 large eggs 1 teaspoon vanilla extract 1 tablespoon dark rum 1/8 teaspoon almond extract 2. Heat oven to 400°. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, rom, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie. 3. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven. 4. Bake 15 minutes, then reduce heat to 350°. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature