Pecan pie is a classic dessert, especially for fall and winter get togethers. Sorghum lends its mild-sweet flavor to this southern variation.
- In a medium bowl, combine flour and salt.
- Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle water over mixture and stir with a fork until dough comes together.
- Press into a 1/2 inch-thick disk; wrap in plastic wrap. Refrigerate for at least 1 hour.
- On a lightly floured surface, roll pastry into a 12-inch round, 1/8 inch thick circle.
- Fold dough in half and fit into a 9-inch pie plate; press dough against bottom and sides of dish.
- Fold edge under and flute or crimp decoratively.
- Refrigerate pie shell until ready to use.
Sorghum Pecan Pie Filling
- Preheat oven to 350° F.
- 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.
- Raise the heat to high and boil 1 minute.
- Remove from heat an cool mixture to room temperature.
- Stir in eggs until blended, then stir in vanilla, salt and pecans.
- Pour filling into prepared pie shell.
- Bake for 45 min - 1 hour, or until filling is set.
- Cool completely on a wire rack.
- Serve with whipped cream or ice cream, if desired.