Vanilla Stout Pecan Pie is an updated classic brought to the future with an infusion of some awesome craft beer in the form of a vanilla stout.
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’….
Vanilla Stout Pecan Pie
For the Crust
- 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
For the Pie
- 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
For the Crust
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
For the Pie
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.
This pie looks incredible! So in love with the flavors you added to this classic 🙂
Mary Ann | The Beach House Kitchen
Wow, beer in the crust and beer in the pie? Count me in! I’m the absolute worst at pretty pie crusts Rachelle! I figure as long as it tastes good, right? Can’t wait to try! Happy Friday!
Matt @ RoughEats
Firstly, who needs pretty crimping on a pie. I just want a tasty pie, and this looks like it is fitting the bill. Beer in a pie, perfect!
Love this creative pecan pie recipe!!! RUSTIC pie crusts taste better! 😉
David @ Spiced
Hahaha…totally laughing at the comment about slamming this pie down. I won’t slam this one down on the table, but I can’t make any promises about not slamming this into my face. I love the addition of vanilla stout here…what a perfect flavor for a pecan pie!
Dawn - Girl Heart Food
Girl, I certainly lack in the pie crust making department. But you know what? I love rustic. Rustic is definitely the way to go and that’s my story and I’m sticki’ to it 😉 And, if you really don’t feel good about this pie, you can certainly send it my way and I’ll take it off your hands 🙂 This looks deadly. Big ol’ piece for me please!!
Gayle @ Pumpkin 'N Spice
I’m horrible at pie crusts, too! I’ll take the rustic look any day! 🙂 This stout pecan pie looks so good, Rachelle! Such a fun twist on the classic pie!
Cheyanne @ No Spoon Necessary
Bahahahahaha! I am just imagining you slamming down the pie on the table! Love it! But girl, for real, who CAN make a pretty pie crust? I’m going to say like 2% of the population, and no I ain’t one of them! I’m all for rustic and this one is just PERFECT! This pie looks unreal Rach! I mean vanilla, stout and pecans?! WHOA now. I NEEEEEEEED! Pinned! Cheers, sweets! xo
Megan - The Emotional Baker
I can’t make a pretty pie crust either!! & I’ve tried sooo hard! But it really doesn’t matter when the filling is as delicious as this one! This would be perfect for Thanksgiving!
I am with you on the crust! But the ‘rustic’ look you have going on is right up my alley! This sounds spectacular!!
Kathy @ Beyond the Chicken Coop
Rustic is totally in! You just need to say, “I planned it to look this way!” 🙂 It’s all in the way you sell it! 🙂 I love pecan pie and yours looks just perfect!
I love the rustic look, it’s beautiful! The stout totally takes this pie to the next level too!
Honestly, I do not think this pie ugly as you said. Although the shape is fairly simple, but look at that… the color of the pie was baked at just right temperature, it is very beautiful! I often used to make aromatic cake with wine, but haven’t ever used beer to do it, so I’ll try making this pie next time. Thanks!
This pecan pie looks so delicious. Beautifully baked pie. Bookmarked it.