4 tablespoons unsalted butter, cut into pieces, frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces, refrigerated for 15 minutes
FILLING
3 cups pecans, lightly toasted, divided
6 tablespoons butter
1 cup light brown sugar
1 cup cane syrup (Steen's) plus 2 tablespoons, divided
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons dark rum
1 tablespoon espresso powder
3 large eggs, beaten
Instructions
Preheat the oven to 375F 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.
PIE DOUGH
in the bowl of a food processor, pulse flour, sugar, and salt. Add butter and shortening
and pulse until coarse pea sized crumbs form, about 10 seconds. With the machine
running, add 2 tablespoons ice water and process until the dough just holds together,
about 30 seconds. Squeeze a small amount of dough between your fingers. If
crumbly, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time. Do
not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball.
Knead a few times to combine, then flatten into a disc with smooth edges (no cracks),
cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Roll out dough into a 13 inch round on a lightly floured surface. Roll the dough loosely
around the rolling pin then unfurl it into a 9 inch pie pan. Lightly press it into the pan.
Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the
dough under and crimp the edge as desired. Chill at least 30 minutes.
FILLING Reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
In a small skillet over medium heat, melt butter and cook until foam has subsided and
butter is toasty brown in color and releases a nutty aroma. Pour butter into large bowl.
Whisk in sugar, syrup, slat, vanilla, rum, and espresso powder until all ingredients are
well incorporated. Whisk in eggs, then fold in chopped pecans. Pour filling into pie
shell, do not overfill. Toss whole pecans with remaining 2 tablespoons cane syrup and
arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of
oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake
until crust is golden brown and filling is almost set with a slight jiggle in center, 20 to 25
minutes more. Cover edge with aluminum foil if begins to brown too much. Transfer
pie to a wire rack and cool completely before slicing, about 3 hours.
Originally Submitted
1/25/2018
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