Only day 3 into our Pie Plan and already I’ve heard from a few asking about pecan pies. Never fear, my friends! As a Texan (ok, Texan living in Californian) I wouldn’t dream of skipping pecan pies. In fact, we’ve got quite a few of them! Today’s pecan pie comes from Martha Stewart, and it’s rustic, different, and worth a try. I’ll let it be known that I am doing my best to get over my puritanical views when it comes to pecan pie, and learning to love mixing chocolate into them as it seemed pretty foreign to me initially. And this pie sure packs a sweet punch: chocolate, pecan filling, the earthy sweet flavor of sorghum. It’s a keeper.
Sorghum-Sweetened Chocolate Pecan Pie
1 disk Martha Stewart Test-Kitchen Pie crust
1/3 cup all-purpose flour, plus more for surface
1/2 cup sugar
Pinch of salt
2 eggs, lightly beaten
3 tablespoons bourbon
1/2 cup sorghum bourbonbarrelfoods.com is Martha’s recommended resource
1 cup pecans (4 ounces), toasted and coarsely chopped
4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup)
1 stick unsalted butter
Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.
Preheat oven to 375 degrees. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.
Preheat oven to 350 degrees. Whisk together flour, sugar, and salt in a large bowl. Stir in eggs to combine, then stir in bourbon, sorghum, pecans, and chocolate. Melt butter, and pour over mixture; stir until thoroughly combined. Pour filling into crust, and bake until top is set but center is slightly gooey, about 35 minutes. Let cool completely on a wire rack, about 1 1/2 hours.