Pecan Pie with Sorghum Recipe
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Pecan Pie with Sorghum Recipe

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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 


equipment:

Large bowl, whisk or stand or hand mixer, 

Pecan Pie with Sorghum
the basics
makes a pies worth
 

instructions:

#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.





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