Sorghum-Bourbon Pecan Pie Recipe

Name: Sorghum-Bourbon Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 shortbread pecan sandies; 6 tablespoons all-purpose flour; 3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate; 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

Servings: persons

15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate
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

1
Preheat the oven to 350u00b0F. 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.
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.
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.
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.

3364

kcal

Calories

333

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 15 shortbread pecan sandies, 6 tablespoons all-purpose flour, 3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate, 6 tablespoons unsalted butter, and more.

Yes, Sorghum-Bourbon Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sorghum-Bourbon Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions