Dessert: Brown-Butter Pecan Pie with Rum and Espresso

Recipe by Rhoda Boone Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie. We use cane syrup here, which has a richer flavor than corn syrup—you can find it in

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

Instructions

Preheat the oven to 375 °F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.

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