Waconia Sorghum Pecan Pie

Ingredients

• 2 tablespoons soft butter or margarine
• 1/4 cup brown sugar
• 1/2 cup flour
• 2 cups light corn syrup
• 1 cup Waconia sorghum
• 1 teaspoon vanilla
• Dash of salt
• 3 beaten eggs
• 1 cup pecan halves
• 1 unbaked pie shell

Steps

1. Cream the butter and brown sugar.
2. Stir in the flour, corn syrup, sorghum, vanilla and salt.
3. Add the beaten eggs and mix well.
4. Pour the filling into an unbaked pie shell and sprinkle the pecans over the top.
5. Bake at 350 degrees for about 1 hour and 10 minutes, or until a knife inserted halfway between the outside and the center of the filling comes out clean.

Notes

From a “Grandmother’s Secret Waconia Sorghum Recipes” ad clipping that Rosie Lee saved; directions written in our own words. The same clipping has the Waconia Sorghum Gingersnaps.

The ad also suggests pouring Waconia Sorghum on pancakes, waffles, French toast, corn fritters and hot biscuits.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.