Sorghum Pecan Pie
Pecan pie belongs on many Southern holiday tables, but this syrup will transform its character.
This version uses pure Kentucky sorghum and light brown sugar for a deeper, earthier sweetness that stands up to the pecans. The filling is stirred together in one bowl and poured into a frozen deep-dish pie shell, with no pastry work or blind baking.
It has the familiar richness of pecan pie, with a flavor that makes it distinctly its own.
Watch my video to follow along step-by-step.
Sorghum Pecan Pie
Yield: 8 slices
Pan: Frozen 9-inch (23 cm) deep-dish pie shell
Oven: 350°F (175°C)
Baking time: Approximately 60–70 minutes; bake until set
Ingredients
1 frozen 9-inch (23 cm) deep-dish pie shell
1 cup (240 ml) pure sorghum syrup
3 large eggs
1 cup packed (200 g) light brown sugar
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
¼ teaspoon fine sea salt
1½ cups (6 oz / 170 g) pecans, halves or roughly chopped
Method
Mix the filling
Preheat the oven to 350°F (175°C).
Stir together the sorghum syrup, eggs, brown sugar, melted butter, vanilla and sea salt until combined.
Stir in the pecans.
Fill and bake
Pour the filling into the frozen pie shell. Place the pie on a baking sheet. Do not thaw or blind-bake the shell.
Bake for approximately 60–70 minutes, until the edges are set and the center moves slightly as one mass when the pie is gently nudged. Cover the pastry edge with foil if it browns too quickly.
Cool
Let the pie cool completely before slicing.
Larder Notes
Sorghum has a more pronounced flavor than corn syrup. The pecans and light brown sugar complement it without hiding it.
This filling contains no cornstarch. Its final texture develops as the baked pie cools.
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