Sorghum-Bourbon Pecan Pie Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Ingredients

8 Servings

For the crust:

15 shortbread pecan sandies

6 tablespoons all-purpose flour

3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate

For the filling:

6 tablespoons unsalted butter

1/3 cup dark brown sugar

1/2 teaspoon kosher salt

3/4 cup sorghum syrup

3 tablespoons bourbon

1 1/2 teaspoons vanilla extract

3 large eggs

1 1/2 cups (6 ounces) toasted and chopped pecans

For the crust:
Step 1
Preheat 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.
For the filling:
Step 2
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.
Step 3
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.
Step 4
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.

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Buy the full book fromHarperCollinsor fromAmazon. Recipe fromThe Southerner's Cookbook, by Editors of Garden & Gun. Copyright © 2015 by Editors of Garden & Gun. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers.

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Reviews (2)

If there's one word to describe the flavor of this pie, it would be: intense. Overkill comes to mind. I followed the recipe exactly and I'd make it again but I'd make some changes the next time. I'd substitute light brown sugar for the dark brown sugar, I'd use a mixture of sorghum and honey instead of straight sorghum because our local sorghum syrup is *very* strongly flavored, and I'd choose a mild-flavored bourbon rather than the Booker's that I used this time. The pie was good, but it was a bit like being punched in the face with molasses. Also, a "serving suggestion" of adding a dollop of whipped cream to mellow it out a bit would not go amiss. The crust is a dream and the instructions are precise and easy to follow. It's not that the pie was bad, it's just that you could serve 16 people with a 9" pie because a little goes a long way.
- ruthminky
- Louisville, KY
- 11/25/2017
I couldn't find sorghum but I really wanted to try this recipe. I used 1/2 cup unsulphured molasses and 1/4 cup honey as a substitute. The pie was delicious and recieved compliments all around. The molasses and cookie crust made this pie distinctive and delightfully different. I plan to order sorghum so I can try the original recipe.
- QueenAnnesLace
- Seattle
- 11/9/2015

Tags Pie Dessert Bourbon Whiskey Alcohol Beverages Southern American Pecan Nut Sorghum Rice & Grains Baking Food Processor Thanksgiving Cookbooks Harper Collins