Sorghum Chocolate Pecan Pie

And here's the follow-up to my last blog post, the finished piece and the recipe with my own fiddles and wrinkles and notes added. Thanks again to the folks at Bourbon Barrel Foods for their splendid product and the recipe to start with, that being the obnoxious editorial type that I am, I couldn't help but mess with. 

Sorghum Chocolate Pecan Pie

Ingredients:

1 unbaked pie crust¹

1 cup Bourbon Barrel Sweet Sorghum²

¼ cup melted butter

1/3 tsp. salt

3 eggs, slightly beaten

1 cup sugar

1 tsp. vanilla

1 cup pecan halves

1 cup dark chocolate pieces, loosely chopped³

Directions:

Preheat the oven to 450 degrees.

Put the sorghum, butter, eggs, and vanilla into a large bowl. Add the sugar and salt. Mix together gently with a spatula. Then beat together for about two minutes with a hand or stand mixer on medium speed until well mixed. Gently fold in the chocolate and the pecan halves. Pour into an unbaked pie crust (note a glass or ceramic pie pan works best.) 

Bake at 450 for ten minutes then reduce heat to 350 and bake for another 25 to 30 minutes or so. Note that it will still seem a little wiggly, and won't be completely set until after it has cooled a bit (it still continues to cook after you take it out of the oven.) 

Check the crust edges at about 15 minutes into the second thirty to see if you need to use pie protectors, or use foil to protect the edges as needed. You may wish to put a sheet of foil over the entire top for the last 15 minutes, shiny side out.

Let the pie cool on a rack for at least two hours before cutting.

Notes:

1) Flouring both sides of the pie crust is helpful for pies high in sugar such as this.

2) http://bourbonbarrelfoods.com/

   1201 Story Avenue

    Suite 175

    Louisville, KY 40206

    E-mail: info@bourbonbarrelfoods.com

    502-333-6103

    3) I prefer to use Callebaut Intense Dark chocolate when I have it in the house but it’s expensive and you have to mail order it, so instead I usually use nine to ten squares of Ghirardelli, half 60% cacao, and half 72%, which you can get at most good grocery stores.

(Also note, if you're local to Williamstown, you can buy sorghum from the very friendly folks at Edmonson's Grocery.)