I decided to try something a little different this year. Instead of the standard pecan pie using corn syrup, I used sorghum molasses (available at the Farmer's Market stores in Belleville and possibly other places) and a couple tablespoons of good Kentucky corn squeezing (bourbon).

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/310820_10150412651842512_702132511_8287922_2586121 63_n.jpg

I found the recipe here for anyone else who wants to try it.

http://macandcheesereview.blogspot.com/2010/11/sorghum-and-bourbon-pecan-pie.html

Now that do look good, " I Gar-on-tee"!...:)

Looks good, might have to try.

First I will need to get a big bottle of bourbon.

Join the new revolution! OccuPIE Thanksgiving!

I had to go buy a bottle of bourbon yesterday so I could bake this pie. It only takes 2 tablespoons, but the chef might be needing some by the end of the day tomorrow too.

After you have some posy a review.

I will do that heavy5256.

The sorghum certainly comes through, and the bourbon comes through too. Fishkiller said she likes it better than the regular corn syrup recipe. If you like the flavor of sorghum molasses, you'll like this pie.