If you’re craving a dessert that’s a step up from the classic pecan pie, you’re in the right place.
This Brown-Butter Pecan Pie with Rum and Espresso combines the nutty richness of pecans with the deep flavors of brown butter, rum, and espresso.
It’s a unique twist that makes for a show-stopping treat. Let’s dive into how you can make this delicious pie from scratch!
Ingredients You’ll Need
How To Make
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that the pie bakes evenly.
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat. As it melts, it will start to bubble and foam. Keep stirring the butter constantly with a wooden spoon or spatula. After about 3-5 minutes, the butter will turn a rich golden brown and develop a nutty aroma. Watch it carefully to prevent burning. Once it’s done, remove it from the heat and let it cool slightly.
- Mix the Filling: In a large mixing bowl, combine the light brown sugar and corn syrup. Stir until the sugar is completely dissolved. This mixture is the base of your filling and adds a rich sweetness to the pie.
- Add Rum and Espresso: Pour in the dark rum and the cooled espresso. The rum adds a warm, deep flavor, while the espresso intensifies the overall taste. Mix these ingredients thoroughly with the sugar and syrup mixture.
- Incorporate the Eggs: Crack the three large eggs into a separate bowl and beat them well. Then add the beaten eggs to the sugar mixture. This helps to bind the filling together and gives it a smooth texture. Stir until everything is well combined.
- Add Browned Butter: Gradually pour the browned butter into the mixture, stirring constantly. This step enriches the filling with a toasty, buttery flavor that complements the pecans.
- Add Pecans and Vanilla: Gently fold in the pecan halves, ensuring they’re well-coated with the filling. Add the salt and vanilla extract to enhance the flavors. The pecans add a wonderful crunch and texture to the pie.
- Prepare the Pie Crust: Place your pie crust into a 9-inch pie dish. If you’re using a store-bought crust, make sure to fit it snugly into the dish. If you’re using homemade dough, roll it out and carefully place it in the dish. Trim any excess dough hanging over the edges and crimp the edges for a nice finish.
- Pour the Filling: Carefully pour the pecan mixture into the prepared pie crust. Spread the pecans out evenly using a spatula. This ensures that every slice of pie has a good balance of filling and nuts.
- Bake: Place the pie in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when the filling is set and only slightly jiggly in the center. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Cool: After baking, let the pie cool on a wire rack. This step is important because it allows the filling to firm up as it cools. Cooling for at least 2 hours will make slicing easier and help the pie hold its shape.
- Serve and Enjoy: Once the pie is fully cooled, slice it up and serve. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
And there you have it! This Brown-Butter Pecan Pie with Rum and Espresso is sure to be a hit. It’s a rich and flavorful dessert that’s perfect for any special occasion or just because. Enjoy every bite of this delightful twist on a classic favorite!
