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Brown-Butter Pecan Pie with Rum and Espresso recipe | Epicurious.com Brown-Butter Pecan Pie with Rum and Espresso
Ingredients
- 1 1/4 cups all-purpose flour, plus more for rolling
- 2 1/4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces and frozen for 15 minutes
- 1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
- 3 cups pecans, lightly toasted, divided
- 6 tablespoons butter
- 1 cup light brown sugar
- 1 cup cane syrup (such as Steen's) plus 2 tablespoons, divided
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum
- 1 tablespoon instant espresso powder
- 3 large eggs, at room temperature, beaten
- 9-inch pie pan
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