Sorghum Pecan Pie Recipe
June 23, 2010
Here's a twist on the traditional Southern Pecan Pie. The deep, nutty flavor of sorghum molasses makes this pie a little different.
My grandmother made this pie when I was young and it was my favorite. She lived way back in the country without paved roads or stores nearby so she did not have store bought sorghum molasses. So...she made her own home made molasses for this wonderful pie.
The recipe makes a little left over batter for a 7" pie shell but will be a little short for a 9" shell. We never found out why grandmother made it this way but perhaps she had an odd size pie pan. We were hesitant to make any changes so...it is what it is.
Sorghum Pecan Pie
Yield: 6 servings
- uncooked 7 inch pie crust
- 5 eggs
- 1/3 cup sugar
- 1 and 1/4 cups sorghum molasses
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup chopped pecans
- 1 cup whole pecans
1. Preheat oven to 350 degrees F.
2. Place eggs in a large bowl and beat until frothy.
3. Add sugar, sorghum molasses, salt and cornstarch. Using a mixer, beat for three minutes.
4. Add 1/2 cup chopped nuts and mix well by hand using a large spoon.
5. Pour mixture into the pie shell and cover the outside edge of pie shell with a narrow strip of aluminum foil to prevent the rim from burning.
6. Place pie in preheated oven, on the middle rack.
7. Bake until the top of crust begins to brown (about 20-30 minutes) then remove the aluminum strip from the edge of pie shell.
8. Continue baking until crust is evenly browned and a toothpick stuck in the center of the pie comes out clean (about 35 to 40 minutes total bake time).
9. Remove pie from the oven and cover top of pie with remaining 1 cup of whole pecans.
10. Note: Be sure to mix very well in steps 3 and 4 or the pie may not set.