Sorghum-Bourbon Pecan Pie
Sorghum-Bourbon Pecan Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
Butter a 9-inch pie plate.
In a food processor, pulse the cookies and flour together until pulverized.
Add the butter and process until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of the prepared pie plate.
Bake until lightly browned, 12 to 14 minutes.
Let cool completely on a wire rack.
Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes.
Whisk in the syrup, bourbon, and vanilla.
In a bowl, whisk the eggs together.
Temper the egg mixture: slowly whisk 1/2 cup of the warm butter-sugar mixture into the eggs.
Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low.
Cook, stirring constantly, until the mixture is glossy, about 3 minutes.
Remove from the heat and stir in the pecans.
Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes.
Let cool completely on a wire rack; this will take about 4 hours.
Serve at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.