Sorghum Pecan Pie

​Pecan pie is a classic dessert, especially for fall and winter get togethers. Sorghum lends its mild-sweet flavor to this southern variation.

Pie Crust

Ingredients

• 1 1/4 cups all purpose flour
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter (cold)
• 4 tablespoons ice water

Directions

1. In a medium bowl, combine flour and salt. ​
2. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
3. Sprinkle water over mixture and stir with a fork until dough comes together.
4. Press into a 1/2 inch-thick disk; wrap in plastic wrap. Refrigerate for at least 1 hour.
5. On a lightly floured surface, roll pastry into a 12-inch round, 1/8 inch thick circle.
6. Fold dough in half and fit into a 9-inch pie plate; press dough against bottom and sides of dish.
7. Fold edge under and flute or crimp decoratively.
8. Refrigerate pie shell until ready to use.

Sorghum Pecan Pie Filling

Ingredients

• 3/4 cup Loveless Cafe Old-Fashioned Sorghum
• 3/4 cup packed light brown sugar
• 1/2 cup dark Karo syrup
• 1/4 cup unsalted butter
• 3 large eggs
• 1 1/2 cups pecan halves
• 1 cup chopped pecans
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt

Directions

1. Preheat oven to 350° F.
2. Combine sorghum, brown sugar, syrup, and butter in a medium sauce pan over medium heat; cook until the butter is melted and the sugar is dissolved, about 4 minutes.
3. Raise the heat to high and boil 1 minute.
4. Remove from heat an cool mixture to room temperature​.
5. Stir in eggs until blended, then stir in vanilla, salt and pecans.
6. Pour filling into prepared pie shell.
7. Bake for 45 min - 1 hour, or until filling is set.
8. Cool completely on a wire rack.
9. Serve with whipped cream or ice cream, if desired.