This cinnamon sorghum custard pie has a complex flavor and assertive flavor that sorghum and molasses lovers will adore. Serve it with a big scoop of vanilla ice cream.
1unbaked pie shell, fitted into a regular (not deep-dish) pie pan, docked and frozen (Use your favorite pie crust recipe or a high-quality store-bought)
1cupsorghum syrup
3large eggs
⅔cuppalm sugar or granulated sugarSEE NOTE
½cupbuttermilk
½cupsour cream
½teaspoonsalt
1teaspooncinnamon
½teaspoonvanilla extract
8gingersnap cookiesground to dust in a food processor
1egg whipped with 1 teaspoon of water for egg wash
Instructions
Leave your lined pie pan in the freezer until you're ready to bake. Set a rack in the center of the oven and preheat to 425F.
In a large bowl, whisk together the sorghum syrup and eggs until smooth.
Add the coconut sugar (or granulated sugar), buttermilk, sour cream, salt, cinnamon, and vanilla and beat with a whisk until smooth.
Add the crushed cookies, if you decide to use them. You can either stir them in or scatter them in the bottom of the pie crust and pour the filling in after. Some will float to the top, but that's okay.
Pour the pie filling into the pie crust, brush the exposed crust with egg wash, and slip the pie into the oven.
Bake for 10 minutes.
Lower the heat to 350F and continue to bake until the pie is well puffed all over and set, about 40 minutes more. A little wiggle in the center is fine, but it shouldn't be sloshy. The crust will most likely be nicely browned before the pie has finished baking, so keep an eye on it and cover it loosely with foil once it's as browned as you like it. The internal temperature of the pie should be 180F.
Remove pie to a rack to cool for about an hour and then chill. Serve cold, at room temp, or slightly warm with a big old scoop of vanilla ice cream.
Enjoy!
Notes
Subbing granulated sugar for palm sugar: If you decide to use granulated sugar rather than palm sugar, your pie will most likely be done when the internal temperature reaches 165F. Using coconut sugar increases the temperature at which eggs set. I don't know how it does this, but it does.