Sorghum Pecan Pie

Sorghum Pecan Pie
4.7 from 3 ratings
​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.
Sorghum Pecan Pie
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 6 tablespoon unsalted butter (cold)
  • 4 tablespoon ice water
  • 3/4 cup old-fashioned sorghum
  • 3/4 cup dark karo syrup
  • 1/4 cup unsalted butter
  • 3 large eggs
  • 1 1/2 cup pecan halves
  • 1 cup shopped pecans
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  1. 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.
  2. 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.
  3. Fold edge under and flute or crimp decoratively.Refrigerate pie shell until ready to use.
  4. Preheat oven to 350°F.
  5. 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.
  6. 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.
  7. Serve with whipped cream or ice cream, if desired.