I made this pie for July 4th and am in love. Think pecan pie, chocolate chip cookies, and s'mores combined. This recipe comes from The Red Truck Bakery Cookbook by Brian Noyes. I myself have visited the actual Red Truck Bakery many times and would recommend you make the trip as well. There are several recipes from this book we love to make on a regular basis, including an autumn squash quiche I'll be making for dinner this week.
The crust for this recipe is unique in that it is made of crushed pretzels. If possible, make the crust instead of using store bought.
I purchased sorghum syrup online for the purpose of making this pie, but I have read of different people substituting it in this recipe with good results. I also replaced smoked sugar with turbinado sugar. We love Woodford Reserve, so that was no problem having on hand.
After combining the filling ingredients, I simply poured the pie mix into the (chilled) pie crust.
After popping it in the oven, it formed a crunchy top layer but was still gooey inside. The pretzel crust did crumble once cut, but not too badly. The taste makes up for any annoyance that might cause. This is truly my new favorite pie and I will definitely be making itagain.
This recipe gets five out of five red trucks from us! Try the Kentucky Bourbon Pecan Pie yourself by going to page 61 of The Red Truck Bakery Cookbook by Brian Noyes.
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Red Truck Bakery Cookbook: Southern Shoofly Pie with Sorghum
