Old Fashioned Sorgham, Chocolate & Pecan Pie

Prep Time:

30 minutes

Cook Time:

1 Hour

Serves:

8

Ingredients

For the crust:

1 ½ bread flour (cold)

¼ teaspoon salt

13 Tablespoons unsalted butter (diced and frozen)

6 Tablespoons ice water


For the Sorghum, Chocolate, Pecan Pie Filling:

¾ cup of Bourbon Barrel Aged Sorghum

¾ cup of packed light brown sugar

½ cup dark corn syrup

¼ cup unsalted butter

3 large eggs

2 cups chopped pecans

¾ cups milk chocolate chips

2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract

2 teaspoons Kentucky Bourbon

½ teaspoons salt

Preparation

For the crust:

• In the bowl of a stand mixer, combine flour, salt, and butter.

• Place bowl, including the paddle, in the freezer; you will need to keep everything as cold as possible.

• Using the paddle attachment, mix on low speed until you get coarse crumbs.

• Add just enough water until the dough comes together, roughly 1-minute. *Mix the dough a little longer if you want to achieve an extra smooth dough.

• Remove dough from mixer and shape into a dish that is 1 inch thick.

• Wrap dough in plastic for at least 4 hours to reduce shrinking.

*Overnight is best.

• On flowered surface, roll out dough to a 12-inch round approximately 1/8-inch thick.

• Fold and line dough into 9-inch pie pan.

• Roll edges under and crimp as desired.

• Refrigerate for one hour.


For the Sorghum, Chocolate, Pecan Pie Filling:

• Preheat oven to 350-degrees F.

• In a medium saucepan, combine Bourbon Barrel Aged Sorghum, brown sugar, dark corn syrup, and butter over medium heat.

• Cook until the butter is melted and the sugar is dissolved, about 4-minutes. Increase the heat to high and let the mixture boil for 1-minute.

• Remove from heat and cool mixture to room temperature​.

• Stir in eggs until blended.

• After eggs are blended, stir in bourbon, Bourbon Barrel Aged Madagascar Vanilla, salt, milk chocolate chips and chopped pecans.

• Pour filling into prepared pie shell.

• Bake for 45 min – 1 hour, or until filling is set.

• Cool completely on a wire rack.

• Serve with Bourbon Whipped if desired.


Recipe by Bourbon Barrel Foods, Chef in Residence Chef Michael Hargrove of River City Supper Club. Learn more about Chef Michael’s River City Supper Club Pop-Up’s at eatyourbourbonmarketplace.com.