Photo by Rachael Brugger
This recipe uses sorghum instead of corn syrup. It’s lighter and distinctly flavored; however, corn syrup can pinch hit. I like this rich combination in small, individual portions.
Yield: 15 to 20 pielettes
- 1/3 cup brown sugar
- 3 eggs
- 4 T. unsalted butter, melted
- 1 T. cornstarch
- 3/4 cup sorghum
- 1½ cups chopped mixed nuts (such as pecans, pistachios, almonds, walnuts or hazelnuts)
- 2 to 3 pie crusts
Combine all ingredients, minus crust.
Heat oven to 400 degrees F. Roll out dough to about 1/4-inch thick. Carefully cut 31/2- to 4-inch circles, and gently push into paper-lined muffin tin. Fill each cup to about 1/2 inch from top edge of crust.
Bake for 10 minutes, then lower heat to 350 degrees F and bake for 20 additional minutes or until firm. Garnish with chopped nuts.