Sorghum Bourbon Pecan Pie

The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet in this classic pie more memorable.
By / Photography By Andrea Behrends | October 22, 2015

Preparation

  1. Preheat the oven to 350°F (175°c).
  2. In a medium bowl, combine the sugar, butter, sorghum, eggs, bourbon, vanilla, and salt. Stir inthe pecans. 
  3. Pour the filling into the piecrust. Bake the pie for 1 hour or until the middle feels set when you press on it lightly. (Check the pie after about 40 minutes. If the edges of the crust are getting too brown, you can fold strips of aluminum foil around them to shield them from the heat.)
  4. Allow the pie to cool for about 2 hours before slicing it. Serve it with a dollop of fresh whipped cream if desired.
Recipe from Nashville Eats (Abrams 2015) by Jennifer Justus and photos by Andrea Behrends. 

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Ingredients

  • 1 cup (200 g) sugar
  • 2 tablespoon butter, melted
  • 1⁄2 cup (120 ml) sorghum syrup
  • 3 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon sea salt
  • 11⁄2 cups (170 g) pecans
  • 1 (9-inch/23-cm) piecrust
  • Fresh whipped cream for garnish (optional)

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