In the realm of sweet and delectable desserts, sorghum pecan pie stands as a shining star, captivating taste buds and igniting culinary curiosity. This exceptional treat, hailing from the Southern United States, is a harmonious blend of rich, nutty flavors and a luscious, gooey filling, encased in a flaky, buttery crust. Sorghum, a natural sweetener derived from sorghum cane, lends a unique depth of flavor and a slightly caramel-like sweetness to the pie, while pecans, with their inherent buttery richness and delicate crunch, add a delightful textural contrast. Join us on a culinary journey as we explore the secrets behind this Southern classic and present a collection of sorghum pecan pie recipes that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
SORGHUM-BOURBON PECAN PIE
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
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 PECAN PIE
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...
Provided by Pat Duran
Categories Pies
Time 1h
Number Of Ingredients 15
Steps:
- 1. 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.
- 2. 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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pie.
- Don't overmix the dough. Overmixing will make the dough tough.
- Blind bake the pie crust before filling it. This will help prevent the crust from becoming soggy.
- Use a pie weight or dried beans to weigh down the pie crust while it's baking. This will help keep the crust from bubbling up.
- Bake the pie until the filling is set and the crust is golden brown.
- Let the pie cool completely before slicing and serving. This will allow the filling to firm up.
Conclusion:
Sorghum pecan pie is a delicious and easy-to-make dessert. It's perfect for any occasion, from casual gatherings to holiday dinners. With its sweet and nutty flavor, sorghum pecan pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give sorghum pecan pie a try. You won't be disappointed!
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