| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 35 min |
| Yield: | One 9-inch pie (6 to 8 servings) |
Ingredients
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 ounces (8 tablespoons) cold unsalted butter, cut into pieces
- 2 to 4 tablespoons ice water
- 1/3 cup firmly-packed light brown sugar
- 3 large eggs, at room temperature
- 1/4 cup coconut oil, melted
- 3/4 cup sorghum (See Cook’s Note)
- 3 to 4 tablespoons bourbon
- 1 1/2 cups roughly chopped pecans
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
- Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
- Lower the oven temperature to 350 degrees F.
- Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
- Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 573 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 101 mg |
| Sodium | 151 mg |
Reviews
Tried the pie crust and the foil stuck to the bottom, tipped the beans out so I could get out the foil without ruining the crust. Half the crust top fell off. Next time using my crust recipe and parchment paper
Really good. This will be my go to for a pecan pie.
Simple pie crust, and easy to make…but SO flakey & delicious!! The sorghum & bourbon filling is awesome.
Definitely give this one a try!
Definitely give this one a try!
Amazing!
This was a really good pie overall, I had to go to Whole Foods to find sourguhm but it was so good. Next time I may use semi-sweet chocolate chips instead of dark chocolate just so it isn’t so rich.
Made this pie with honey instead of sorghum or molasses since I am not a lover of either. It was one of the best pies my family as ever tried. Am sharing the recipe with friends all over the internet.
I sooo much prefer this to the mass-produced version you find in Louisville! I used the sorghum (which I found on a trip to SC!) and the pie was perfect…I over-did it on the chocolate, which I won’t do next time because the filling is what shines here & that hint of bourbon (use the good stuff, folks) is marvelous. I just finished the last slice this morning, so it keeps well in the fridge too, which is another plus!
Followed the recipe to a T and absolutely loved it…as did the guests who shared it. The sorghum added a nice honey like sweetness.
best pecan pie ever. I HATE the regular pie and was worried it would the same yucky sweet mess I’d been offered my whole life but this pie was AMAZING. I followed the recipe exactly and my whole family loved it.
I made this pie with molasses as suggested by the chef if you can’t find sorghum. Bad choice and bad advice. Of course i’m not sure sorghum would have a much different taste, but this was the worst tasting pie i’ve ever had. The idea was great but the flavor was totally overbearing with the molasses taste. Shame because I believe it would be a great pie, but definitely not with molasses. I found a new recipe and will try it. No molasses allowed……