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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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