29 August 2010

what does tennessee, france, and texas have in common?

pecanpie01a jar of pecans.

nope, that’s not the answer – you’ll learn that later on.

normally, that is the ingredient by which one is inspired to make…

pecanpie02pecan pie.

but no. pecans weren’t the source of inspiration this time.

pecanpie03the motivator was a jar of sorghum syrup/molasses.

pecanpie06what is it? i pondered the same thing myself as well as i stumbled upon the recipe in the lee bros. southern cookbook by matt and ted lee.

they promised that the “secret to the most delicious pecan pie you’ve ever tasted is to retire that bottle of pallid corn syrup and replace with with sorghum molasses

perfect, because i hate corn syrup. it’s already everywhere and i refused to give anymore support to such a product.

i scoured the grocery stores in dallas and austin for this sorghum syrup, but sadly, it’s definitely a regional thing that texas doesn’t carry. so thanks to the internet and the boiled peanuts catalog, i had two jars of this mystery ingredient, all the way from tennessee.

just like there is sugar cane, there is also sorghum cane. and that is where we get sorghum syrup/molasses from. it’s part of the southeast culture, which is why i’ve never heard of it until now.

thank goodness for books.

pecanpie04so. the sorghum from tennesee. the pecans from texas. and the pie crust – of course, my go-to pâte sucrée by pierre hermé, from france.

so while pecan pie might be a traditional southern dessert that i usually skip and despise, this version contains elements that change it into, if i dare say myself, the best pecan pie i’ve ever tasted.

i can now say i actually like pecan pie.

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sorghum pecan pie

recipe adapted from p. 449 of lee bros. southern cookbook by matt and ted lee.

Ingredients:

sweet pie crust

1/3 cup brown sugar

3 eggs, beaten

4 tbs butter, melted

1 tbs corn starch

1/4 tsp kosher salt

3/4 cup sorghum molasses

1 1/2 cups chopped pecans

1. preheat your oven to 375F.

2. line your tart pan.

3. beat the brown sugar and eggs together

4. add the melted butter, corn starch, and salt.

5. stir in the sorghum molasses and pecans.

6. pour the mixture into the pie shell and bake until it quivers, about 35-40 minutes.

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pecanpie05as a bonus, the pie is great chopped up and added to a cup of plain yogurt for dessert.

2 comments:

Rosa's Yummy Yums said...

A wonderful Pecan Pie! I cannot resist this speciality. I've never seen sorghum molasses...

Cheers,

Rosa

christelle is flabbergasting said...

I'd say: Pecannnnnn !!! ahahah
y-u-m-m-y !

note : in French from France, we say "noix de pécans" and in French Canadian, we say "pacanes" (with two a)

End of the lesson. ;)