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Shared By April Lewis

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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