Brown-Butter Pecan Pie with Rum and Espresso recipes

Brown-Butter Pecan Pie with Rum and Espresso recipes
15 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
Nutrition
729
36% daily value
8 servings
                                       
                                            vegetarian
     

Fat

76% 50

Saturated

68% 14

Trans

- 1

Monounsaturated

- 22

Polyunsaturated

- 11

Carbs

23% 68

Carbs (net)

- 64

Fiber

16% 4

Sugars

- 49

Sugars, added

- 48

Protein

16% 8

Cholesterol

36% 108

Sodium

13% 321

Calcium

6% 64

Magnesium

14% 61

Potassium

5% 258

Iron

21% 4

Zinc

20% 2

Phosphorus

24% 170

Vitamin A

17% 153

Vitamin C

0% 0

Thiamin (B1)

38% 0

Riboflavin (B2)

21% 0

Niacin (B3)

12% 2

Vitamin B6

10% 0

Folate equivalent (total)

19% 75

Folate (food)

- 23

Folic acid

- 30

Vitamin B12

8% 0

Vitamin D

4% 1

Vitamin E

10% 2

Vitamin K

5% 6
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