Perfect Pecan Pie

This is the first of two Christmas pies. I showed up with this one, my father-in-law's favorite, in hand when we arrived for our holiday stay. This is the first time I finally got to try sorghum instead of molasses, and my oh my is it good. It gives the pie less bite and a more mellow, well-rounded flavor. Also, with the tamer flavor of the sorghum, the other flavors, like the lemon zest, really sing out.

Perfect Pecan Pie
7 T. unsalted butter
1 heaping cup light brown sugar, lightly packed
1/2 c. sorghum
1/8 c. real maple syrup
1/8 c. good quality honey
2 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)

Preheat oven to 350F. Roll out crust dough and line pie dish. Prick dough all over with a fork and stick in the freezer for about 10 minutes while you prepare the filling. In a large bowl, lightly beat the eggs. Melt butter in a medium saucepan over medium heat. Whisk in brown sugar until smooth. Remove from heat and whisk in sorghum, honey, syrup, vanilla, zest, and salt. Whisk syrup mixture into eggs. Pour pecans into pie shell. Pour liquid mixture over. Bake at 350F for about 50 minutes. Pie is done when filling is set and crust is golden brown. Enjoy!

Current Pie Tally: 42