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Thanksgiving Southern Chocolate Stout Beer Pecan Pie

I love Thanksgiving. It combines four of my favorite things – family, football, stuffing your face like there’s no tomorrow and of course holiday drinking – into one amazing, food-coma-inducing, awkward-family-moment-having day.

For the first time ever, I felt particularly inclined to contribute a dish to my family’s Thanksgiving feast this year. [Insert sexist, woman in the kitchen, I’m-finally-realizing-my-true-potential joke here.] And as a founding member of Bitch Beer who’s constantly striving to educate her family on the joy of craft beer despite their allegiance to Coors, you know I’m going to be cooking with some good beer.

If you want to add some craft beer goodness to your Thanksgiving dinner, here’s the recipe I used to make a Southern Chocolate Stout Beer Pecan Pie.

You’ll need:

  • 2 cups pecans, halved
  • 1 bottle (12 oz) stout beer (I used Independence Brewing’s Convict Hill Oatmeal Stout to keep it local)
  • 1 cup light corn syrup
  • 1 cup light brown sugar (packed)
  • ¼ cup (2 oz) unsweetened chocolate, cut up
  • ¼ cup butter
  • 3 large eggs
  • 2 tsps vanilla
  • ¼ tsp salt
  • 1 (9-inch) ready-to-use refrigerated pie crust (or 9-inch frozen pie crust, thawed)

Once you have all those ingredients together, preheat your oven to 350 F. Scatter pecans on a baking sheet and toast lightly in oven for about 7 minutes. Let cool and chop 1 cup of the pecans and set aside.

In saucepan over medium-high heat, bring beer, corn syrup and light brown sugar to a boil; reduce heat to medium and gently boil 7 minutes, stirring once. Remove from heat. Stir in chocolate and butter until melted and smooth; let cool 7 minutes or until just warm. Add eggs, vanilla and salt to chocolate mixture; whisk until just blended. Stir in chopped pecans.

Pour into prepared pie shell. Arrange remaining cup of pecans on top of filling. Bake 40 minutes, or until crust is golden and filling is puffed and set. Cool completely and enjoy!

Now maybe I bought the wrong kind of pie crust or maybe I’m just really incompetent (both equally plausible), but after pouring all my batter into the pie crust, I still had enough batter to make a second pie. But I mean, I also accidentally put a whole stick of butter in my batter (woops), so I’m thinking it’s something I did wrong.

If you actually end up using this recipe, we’d love to see your photos and hear how your pie turned out! I haven’t tried any of mine yet, but I did lick my spatula and saucepan clean. If the uncooked batter is any indication of how this pie will turn out, it’s going to be a chocolatey heaven.

-Holly

Side Note: This recipe originally comes from here. In no way do I claim to have created this recipe. Or any recipe for that matter. I’m not that talented.

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