Brown-Butter Pecan Pie with Rum and Espresso

Name: Brown-Butter Pecan Pie with Rum and Espresso
Cuisine: Southern
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