Vanilla Stout Pecan Pie
I can’t make a pretty pie crust to save my life.
I’m going to go with rustic on this one.
Please do not judge this Vanilla Stout Pecan Pie based on my inability to make those pretty crimps and shapes around the edge. After all, I did put beer in the pie AND the crust for you. Maybe if you have enough you won’t notice?
Although this pie makes no apologies for its ugliness, it does make up for it with flavor. I promise. Put this on your Thanksgiving table and Great Aunt Petunia won’t know what hit her.
However, I do not recommend slamming this pie down on the dining room table because it may make some of the crust fall off, which may or may not have happened here during a lively political discussion. I’m just sayin’….
- 14 tablespoons butter, very cold and cut into 1/2 inch pieces
- 3 cups flour
- 1/2 teaspoon salt
- 1/3 cup shortening, very cold
- 2 tablespoons sugar
- 1/4 cups very cold beer - vanilla porter or stout is perfect
- 1 stick butter (1/2 cup)
- 2/3 cups sugar
- 2/3 cups brown sugar
- 1 cup dark brown corn syrup
- 1 tablespoon maple syrup
- 1/2 cup beer - vanilla stout
- 1 tablespoon vanilla bean paste
- 3 cups halved and chopped pecans
- 3 eggs
- Preheat oven to 400
- Transfer flour, salt, and sugar in food processor and pulse until combined
- Add butter and shortening and pulse until resembles the shape of peas
- Slowly pour beer into dough mix and pulse until comes together
- Turn out onto a lightly floured surface, knead until it comes together again, divide in half, wrap in plastic, store in freezer bag and freeze until needed - freeze one and use the other
- Cover crust with parchment, fill with pie weights or dried beans, and bake for about 25 minutes
- In a Dutch oven combine butter, sugar, brown sugar, and maple syrup, bring to a simmer over medium low heat until combined, set aside to cool slightly
- Add beer, nuts, and vanilla
- Slowly whisk in eggs one at a time
- Pour into crust
- Cover edges of crust and bake 40 minutes
- Remove foil and bake another 10 - 15 minutes or until crust is golden and pie is set
- cool on wire rack
- I used both chopped and halved pecans, but feel free to use whatever kind you like
- I also used a stout that is heavily flavored with vanilla, which comes through in both the pie and the crust. If you are using something with a more subtle flavor, you’ll probably want to compensate with a little more vanilla extract or vanilla bean paste.