Sorghum Pecan Pie Recipes

Steps:

• For the crust:
• 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:
• 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.

Steps:

• Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.
• Preheat oven to 375°F. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.
• Reduce oven temperature to 350°F. Whisk together flour, sugar, and salt in a large bowl. Stir in eggs to combine, then stir in bourbon, sorghum, pecans, and chocolate. Melt butter, and pour over mixture; stir until thoroughly combined. Pour filling into crust, and bake until top is set but center is slightly gooey, about 35 minutes. Let cool completely on a wire rack, about 1 1/2 hours.

Steps:

• 1. Crust: Combine the flour,sugar and salt in a medium owl. Sprinkle the pieces of lard and butter over the dry ingredients and refrigerate for 30 minutes. When ready to make the dough, lightly dust the work surface with flour. Using a pastry cutter or your fingertips, cut the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, with a scattering of pea size pieces. Add the ice water 1 Tablespoon at a time, using a fork to combine after each addition - you might not need all the water. The dough should hold together when pinched. Form a flat dish of dough, place it in plastic wrap and refrigerate for about 25 minutes. Using a rolling pin, roll out the dough on the floured work surface to a 12-inch circle. Transfer to a 9-inch pie pan, folding up any excess dough that hangs below the rim so that you have enough material to chimp the edges, Cut off excess dough and use as patching scraps, if necessary, Cover and refrigerate for 15 minutes. Preheat oven to 325^. Lightly press a sheet of foil over pie shell and scatter pie weights or dried beans on the bottom. Bake on the middle oven rack for 12 minutes. Remove the foil and or pie weights, prick the bottom of the crust with a fork and return to bake for 10 minutes or until the bottom of the crust appears dry. Cool completely before filling.
• 2. Filling: Preheat oven to 375^. In a large bowl, using a hand mixer on low speed, beat the brown sugar and eggs for about 1 1/2 minutes or just until incorporated. Add the butter, cornstarch and salt and beat for another 1 1/2 minutes or until combined. Add the sorghum and pecans and stir to combine(the pecans will float on the surface, which is fine). Pour the filling into the pre-baked pie shell and bake for 35-40 minutes or until the center has risen and jiggles slightly. Transfer to a wire rack to cool for about 1 hour. Serve warm, with a dollop of whipped cream.