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Vanilla Stout Pecan Pie

Ingredients

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

Instructions

  1. Preheat oven to 400

For the Crust

  1. Transfer flour, salt, and sugar in food processor and pulse until combined
  2. Add butter and shortening and pulse until resembles the shape of peas
  3. Slowly pour beer into dough mix and pulse until comes together
  4. 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
  5. Cover crust with parchment, fill with pie weights or dried beans, and bake for about 25 minutes

For the Pie

  1. 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
  2. Add beer, nuts, and vanilla
  3. Slowly whisk in eggs one at a time
  4. Pour into crust
  5. Cover edges of crust and bake 40 minutes
  6. Remove foil and bake another 10 - 15 minutes or until crust is golden and pie is set
  7. cool on wire rack