Sorghum and Bourbon Pecan Pie

Thanksgiving is around the corner, and pumpkin pie just might be the official dessert of the day, but pecan pie probably comes in second. I don't think I've ever suffered a Thanksgiving without pecan pie, thankfully.

But how to make pecan pie better? But not blasphemous with such additions like chocolate or orange zest. Better is as simple as ditching the light corn syrup, and going back to the era of your grandmother when she was using sorghum syrup or cane syrup. Oh, and a little bourbon isn't too out of line with traditions, is it?Sorghum syrup is a dark molasses extracted from sorghum, a tall grass that looks like earless corn. I'm using sorghum syrup in this recipe, but you could also use cane syrup, a similarly dark and deep molasses which is extracted from sugar cane. What Sorghum and cane syrup provides is an amber color and, most importantly, a depth of flavor that corn syrup does not have.So, you can bring this pecan pie to the Thanksgiving table without upsetting the traditionalist, but have your guests asking what makes your pecan pie more than just a one note, sugar and nut bomb. Sorghum and bourbon, you'll say!

Just so you know, this has to be about the simplest pie I've ever made. Also, I killed half of the pie in one sitting. Sorghum and Bourbon Pecan Pie
adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee
makes 1 9-inch pie

I added bourbon to Matt and Ted Lee's recipe, guided by other bourbon pecan pie recipes. Most recipes added 2 tablespoons of bourbon, and some added 3 tablespoons. I added 2 tablespoons of bourbon. The bourbon flavor is strongest on day one (don't think I'd want to eat a 3-tablespoons bourbon pie on day one), and mellows on the second day. On day three, the bourbon is almost non-detectable. Add bourbon fittingly as to how long the pie will sit before serving. Day-old pie with 2 tablespoons of bourbon was pretty much perfect.

1/3 cup tightly packed dark brown sugar
3 large eggs
4 tablespoons butter, melted
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons bourbon
3/4 cup sorghum syrup
1 1/2 cups chopped pecans, plus some halves for decorating top
1 par-baked pie crust

• In a large bowl, beat together the brown sugar and eggs with an electric mixer until incorporated.
• Add the butter, cornstarch, salt, and bourbon to the bowl and mix .
  
• Add the sorghum and pecans to the bowl and mix.
• Pour filling into a par-baked pie crust. Decorate top of pie with pecan halves.
• Bake in a 375 degree oven for 35-40 minutes.
• Remove from oven, and let cool for 1 hour before serving. Can be made a day ahead.