Name: Sorghum-Bourbon Pecan Pie
Yield: 8 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

Slice of pecan pie topped with ice cream.

Photo by Peter Frank Edwards

Recipe notes

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Recipe notes

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