Sorghum Pecan Pie

Sean Brock, chef-owner of Husk in Charleston and Nashville, preaches the glories of forgotten Southern ingredients with a fervor that’s infectious. He often uses sorghum, which is made into flour and syrup, in his kitchen. Here, the syrup produces a filling with the same consistency as a classic pecan pie, but adds complex tangy notes as well. In the crust, sorghum flour yields an especially tender crumb with a haunting sweetness that you can taste but not pinpoint.

TIP: If you can’t find sorghum syrup, you can use Steen’s Cane Syrup or Lyle’s Golden Syrup (255 g) instead. Even pure maple syrup (245 g) works, though it’s not quite as sweet.

makes one 9-inch pie

1. Position a rack on the lowest rung in the oven and preheat to 425°F. Line a half sheet pan with foil.

2. If you just made the crust, you can use the same bowl for the filling without washing it. Whisk the brown sugar, sorghum, eggs, butter, bourbon, vanilla, and salt in a large bowl until smooth. Stir in the pecans.

3. Place the frozen crust on the prepared pan and pour in the filling. Poke the filling to distribute the nuts evenly.

4. Bake the pie for 20 minutes. Reduce the oven temperature to 375°F and bake until the filling is golden brown, puffed, and just set, about 25 minutes more. The rim of the crust should be golden brown; if it browns too much as the pie bakes, tent it with foil. The center should still jiggle just a bit; don’t cook until the filling is solid.

5. Cool completely in the plate on a wire rack, at least 4 hours.

Make Ahead

The pie will keep at room temperature for up to 1 day. Leftovers will keep in the refrigerator for up to 5 days, but the crust will get soggy.