SKU: Pecan-Pie-with-sorghum


Pecan Pie with Sorghum
the basics
makes a pies worth


1/3 cup tightly packed muscovado sugar

3 large eggs, beaten

4 tablespoons unsalted butter

1 tablespoon of organic cornstarch

1/4 tesaspoon of fine sea salt

3/4 cup sorghum syrup

1 1/2 cup chopped pecans

Large bowl, whisk or stand or hand mixer,


#1: preheat the oven to 375 degrees

#2: Mix the eggs and sugar together until just mixed.

#3: Add the 4 tablespoons of butter, 1 tablespoon of organic cornstarch, 1/4 tesaspoon of fine sea salt and thoroughly mix

#4: Add the 3/4 cup sorghum syrup and 1 1/2 cup chopped pecans and stir in to incorporate. Pecans will rise to the top.

#5: Pour the filling into the pie shell and bake on the middle rack until the pie is jiggly like jello. 35 to 40 minutes depending on your oven.

#6: cool for an hour or so, often Pecan pie is better the next day.

#7: Top with unsweetened whipped cream or vanilla ice cream. Reheat next day just slightly.