Pecan Pie with Sorghum

Instructions

1. 1

   Make the pie crust

   Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

2. 2

   Roll out and fit the crust

   Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing into bottom and sides. Trim to 1-inch overhang, fold under, and crimp edges decoratively. Refrigerate while preparing filling.

3. 3

   Toast the pecans

   Preheat oven to 350F (175C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Watch carefully to prevent burning. Let cool slightly.

4. 4

   Make the sorghum filling

   In a medium saucepan, combine sorghum syrup, corn syrup, brown sugar, and melted butter. Heat over medium, stirring until sugar dissolves. Remove from heat and let cool for 5 minutes.

5. 5

   Add eggs

   In a large bowl, whisk eggs, vanilla, and salt. Slowly whisk in the warm syrup mixture in a steady stream to temper the eggs without scrambling them.

6. 6

   Arrange pecans

   Spread toasted pecans evenly in the prepared pie crust. For a decorative top, arrange pecan halves in concentric circles.

7. 7

   Fill and bake

   Carefully pour the filling over the pecans. The pecans will float to the top. Bake at 350F for 50-60 minutes until the filling is set around the edges but slightly jiggly in the center.

8. 8

   Check for doneness

   The pie is done when a knife inserted halfway between the center and edge comes out clean. If the crust or pecans brown too quickly, tent loosely with foil.

9. 9

   Cool completely

   Let the pie cool on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.

10. 10

    Serve

    Serve slices at room temperature or slightly warm with whipped cream or vanilla ice cream. Drizzle with extra sorghum syrup for authentic Oklahoma flavor.