PRIDE OF KENTUCKY PECAN PIE

Shared by: Susan Loan Wilder
Crust:
  • 9-inch standard crust
Filling:
  • 1 Cup of sugar
  • 3 Tablespoons all purpose flour
  •  3 Tablespoons. sorghum*
  • 1/8 Teaspoons salt
  •  2 Tablespoons honey
  • 1 Cup light corn syrup
  •  2 Tablespoons  vanilla
  • 2 whole eggs plus 2 egg yolks
  •  1 Cup  pecans, soaked 2-3 days
  • 1/2 Cup sweetened condensed milk in 1 Cup 80 proof bourbon, drained
  • 1/3 Cup butter or margarine, melted
  • 3/4 Cup black walnuts
  • 3 Tablespoons maple syrup
  • 1/4 Cup semi-sweet chocolate chips
  • Heat oven to 350 degrees.
  • For filling, combine sugar, flour, and salt in a large bowl. Add corn syrup, eggs, egg yolks, condensed milk, butter, maple syrup, sorghum, honey and vanilla in a large bowl. Mix well. Stir in nuts and chocolate chips. (If you are really up for a new taste, you may add 1 t. dried mint with the sugar and flour.) Spoon into the unbaked crust. Bake at 350 degrees for 50 - 70 minutes or until the center is set. Cool to room temperature before serving. Garnish with baked pastry cutouts if desired.
* If sorghum is unavailable, substitute dark molasses.