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Sorghum Pecan Pie

It's time to get a little adventurous with your desserts!
Sorghum Pecan Pie

​Pecan pie is a classic dessert, especially for fall and winter get togethers. Sorghum lends its mild-sweet flavor to this southern variation.

This recipe is courtesy of the wonderful Loveless Café, although this particular pie is not sold in their café.

Ready in
1 1/2 h
Calories Per Serving


For the crust:

  • 1 1/4 Cup all purpose flour
  • 1/4 Teaspoon kosher salt
  • 6 Tablespoons unsalted butter (cold)
  • 4 Tablespoons ice water

For the filling:

  • 3/4 Cups old-fashioned sorghum
  • 3/4 Cups dark Karo syrup
  • 1/4 Cup unsalted butter
  • 3 large eggs
  • 1 1/2 Cup pecan halves
  • 1 Cup shopped pecans
  • 2 Teaspoons vanilla extract
  • 1/2 Teaspoon kosher salt


For the crust:

In a medium bowl, combine flour and salt.

​Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

Sprinkle water over mixture and stir with a fork until dough comes together.

Press into a 1/2 inch-thick disk; wrap in plastic wrap. Refrigerate for at least 1 hour.

On a lightly floured surface, roll pastry into a 12-inch round, 1/8 inch thick circle.

Fold dough in half and fit into a 9-inch pie plate; press dough against bottom and sides of dish.

Fold edge under and flute or crimp decoratively.

Refrigerate pie shell until ready to use.

For the filling:

Preheat oven to 350°F.

Combine sorghum, brown sugar, syrup, and butter in a medium sauce pan over medium heat; cook until the butter is melted and the sugar is dissolved, about 4 minutes.

Raise the heat to high and boil 1 minute.

Remove from heat an cool mixture to room temperature​.

Stir in eggs until blended, then stir in vanilla, salt and pecans.

Pour filling into prepared pie shell.

Bake for 45 min - 1 hour, or until filling is set.

Cool completely on a wire rack.

Serve with whipped cream or ice cream, if desired.