Sorghum Sweetened Chocolate Pecan Pie Recipes

SORGHUM-SWEETENED CHOCOLATE PECAN PIE

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-BOURBON PECAN PIE

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.

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375°F with rack in middle.
• Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
• Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
• Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.

CHOCOLATE PECAN PIE IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
• With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.