Sorghum Pecan Pie Recipes

SORGHUM-BOURBON PECAN PIE

Sorghum-Bourbon Pecan Pie image

Sorghum-Bourbon Pecan Pie

Categories Dessert Bake Kid-Friendly Pecan HarperCollins Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield 8 Servings

Number Of Ingredients 13

Ingredients

For the crust:
15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate
For the filling:
6 tablespoons unsalted butter
1/3 cup dark brown sugar
1/2 teaspoon kosher salt
3/4 cup sorghum syrup
3 tablespoons bourbon
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups (6 ounces) toasted and chopped pecans

Steps:

For the crust:
Preheat the oven to 350°F. Butter a 9-inch pie plate. In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.
For the filling:
Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk 1/2 cup of the warm butter-sugar mixture into the eggs.
Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.
Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.

SORGHUM-SWEETENED CHOCOLATE PECAN PIE

Sorghum-Sweetened Chocolate Pecan Pie image

Chocolate and nuts are the defining duo of Derby pie, a Kentucky classic. To keep this pie in the Southern state of mind, sorghum syrup is used as the main sweetener, and a nip of Bourbon provides an oaky, caramel-y compliment to the buttery pecans.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h

Number Of Ingredients 10

Ingredients

1 disk Test-Kitchen Piecrust
1/3 cup all-purpose flour, plus more for surface
1/2 cup sugar
Pinch of salt
2 eggs, lightly beaten
3 tablespoons bourbon
1/2 cup sorghum
1 cup pecans (4 ounces), toasted and coarsely chopped
4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup)
1 stick unsalted butter

Steps:

Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.
Preheat oven to 375°F. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.
Reduce oven temperature to 350°F. Whisk together flour, sugar, and salt in a large bowl. Stir in eggs to combine, then stir in bourbon, sorghum, pecans, and chocolate. Melt butter, and pour over mixture; stir until thoroughly combined. Pour filling into crust, and bake until top is set but center is slightly gooey, about 35 minutes. Let cool completely on a wire rack, about 1 1/2 hours.

SORGHUM PECAN PIE

Sorghum Pecan Pie image

This recipe was posted in the Washington Post in 2006, under Southern/Soul Food/Holiday Dessert, with these comments. Does using sorghum make a difference in a pecan pie?Definitely. The molasses has a fruity, rich taste that goes well with pecans. For the crust, all the ingredients are chilled along the way to make the flakiest crust possible. Even stash the rolling pin in the freezer before you use it for this recipe. The pie can be made 2 to 3 days ahead. Let it cool completely, cover tightly in plastic wrap and refrigerate.

Provided by Pat Duran @kitchenChatter

Categories Pies

Number Of Ingredients 15

Ingredients

CRUST:
1 1/2 cup(s) sifted all purpose flour
1 tablespoon(s) granulated sugar
1 teaspoon(s) salt
4 tablespoon(s) cold lard, cut into small pieces
1/2 stick(s) cold unsalted butter, cut into small pieces
1/4 cup(s) ice water
FILLING:
1/3 cup(s) firmly packed dark brown sugar
3 large eggs, lightly beaten
1/2 stick(s) unsalted butter, softened
1 tablespoon(s) cornstarch
1/4 teaspoon(s) kosher slat
3/4 cup(s) pure sorghum molasses
1 1/2 cup(s) coarsely chopped pecans

Steps:

Crust: Combine the flour,sugar and salt in a medium owl. Sprinkle the pieces of lard and butter over the dry ingredients and refrigerate for 30 minutes. When ready to make the dough, lightly dust the work surface with flour. Using a pastry cutter or your fingertips, cut the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, with a scattering of pea size pieces. Add the ice water 1 Tablespoon at a time, using a fork to combine after each addition - you might not need all the water. The dough should hold together when pinched. Form a flat dish of dough, place it in plastic wrap and refrigerate for about 25 minutes. Using a rolling pin, roll out the dough on the floured work surface to a 12-inch circle. Transfer to a 9-inch pie pan, folding up any excess dough that hangs below the rim so that you have enough material to chimp the edges, Cut off excess dough and use as patching scraps, if necessary, Cover and refrigerate for 15 minutes. Preheat oven to 325^. Lightly press a sheet of foil over pie shell and scatter pie weights or dried beans on the bottom. Bake on the middle oven rack for 12 minutes. Remove the foil and or pie weights, prick the bottom of the crust with a fork and return to bake for 10 minutes or until the bottom of the crust appears dry. Cool completely before filling.
Filling: Preheat oven to 375^. In a large bowl, using a hand mixer on low speed, beat the brown sugar and eggs for about 1 1/2 minutes or just until incorporated. Add the butter, cornstarch and salt and beat for another 1 1/2 minutes or until combined. Add the sorghum and pecans and stir to combine(the pecans will float on the surface, which is fine). Pour the filling into the pre-baked pie shell and bake for 35-40 minutes or until the center has risen and jiggles slightly. Transfer to a wire rack to cool for about 1 hour. Serve warm, with a dollop of whipped cream.

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