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.
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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)
Preparation
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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.
