Sorghum Pecan Pie
By
Pat Duran
@kitchenChatter
1
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.
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.
Rating:
★★★★★ 2 votes
Comments:
Serves:
8 servings
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
- 1 1/2 c
- sifted all purpose flour
- 1 Tbsp
- granulated sugar
- 1 tsp
- salt
- 4 Tbsp
- cold lard, cut into small pieces
- 1/2 stick
- cold unsalted butter, cut into small pieces
- 1/4 c
- ice water
- 1/3 c
- firmly packed dark brown sugar
- 3 large
- eggs, lightly beaten
- 1/2 stick
- unsalted butter, softened
- 1 Tbsp
- cornstarch
- 1/4 tsp
- kosher slat
- 3/4 c
- pure sorghum molasses
- 1 1/2 c
- coarsely chopped pecans
CRUST:
FILLING:
How to Make Sorghum Pecan Pie
- 1Crust:
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. - 2Filling:
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.
