Sorghum syrup takes the place of the usual corn syrup in this twist on a classic pie, delivering a punch of flavor, along with a tipple of bourbon, to the silky custard hiding beneath caramelized pecans flecked with flaky salt, all wrapped up in a flaky sorghum flour crust. If you're sensitive to trace amounts of bourbon, make this with Queen Jennie Whiskey
, which is made from sorghum and is gluten-free. Adapted from my Maple Bourbon Pecan Pie
which was adapted from Cook's Country Bourbon Pecan Pie. Taking the extra time to break up the pecans with your fingers and give the custard a brief cook on the stove ensures a clear, silky filling.