Sorghum and Bourbon Pecan Pie
Makes: 8 servings
  • 1 nine-inch pie crust
  • 1½ cups pecan halves
  • Pinch of fine sea salt
  • 4 tablespoons butter
  • ½ cup sorghum syrup
  • ¼ cup half-and-half
  • 1 cup sugar
  • 2 tablespoons white cornmeal
  • ⅛ teaspoon salt
  • 4 eggs
  • 3 tablespoons bourbon
  1. Heat oven to 325°F. Place crust in 9-inch pan and flute to make a raised edge.
  2. To toast pecans, lightly spray cookie sheet with oil. Spread pecans in single layer and very lightly salt. (You’re not aiming for salted nuts for snacking but just a whisper of salt—less than ⅛ teaspoon.)
  3. Roast pecans in oven for 5 minutes, remove, and use a spatula to stir and flip the pecans. Put back in oven and roast for 5 more minutes. If pecans are just starting to brown and smell fragrant, they are ready; turn them out in a bowl. If not, you may need to roast them for 1 to 2 minutes more before turning out.
  4. To make pie, turn heat up to 350°F.
  5. In small pan, melt butter, stir in sorghum to blend. Remove from heat and add half-and-half. Set aside.
  6. In a small bowl, blend sugar, cornmeal, and salt.
  7. In a large bowl, whisk the eggs until yolks and whites are fully blended. Whisk in the sorghum mixture. Whisk in the sugar mixture. When all is blended, add the pecans and the bourbon and stir to incorporate. Pour into piecrust. Bake on the middle rack for 40–50 minutes, until the center is set. Remove and cool on rack before slicing.
Recipe by Bakepedia at