Name: Brown-Butter Pecan Pie with Rum and Espresso
Cook time: 40 minutes
Total time: 2 hours 40 minutes (plus cooling time)
Yield: One 9-inch pie
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

Slices of pecan pies on plates with cups of coffee on a table.

Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini

Brown butter brings out the flavor of the nuts in this variation of classic pecan pie. 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 many specialty food shops or online.

If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.