These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.
- 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)
- Preheat the oven to 350°F (175°c).
- In a medium bowl, combine the sugar, butter, sorghum, eggs, bourbon, vanilla, and salt. Stir inthe pecans.
- 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.)
- 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.
Related Stories & Recipes
While you can use a prepared crust to make this pie quicker, we think fresh picked blueberries deserve a "from-scratch" crust, which is super easy anyway. We actually used White Lily's new Wheat and A...