The roots of pecan pie seem to be firmly planted in the American South, a food culture that isn’t shy about butter or decadence in general. It’s a culinary landscape that likes to indulge, insists you take a seat at the table, serves you a second helping, and is always glad you came. The South, much like the craft beer scene, is full of a community of people who love to serve up delicious indulgences to everyone they meet.
The nutty sweetness of that Southern charmer, the pecan pie, is a perfect match for the malty flavors of a good dark beer. Stouts and porters work well for this beerified pie, but a nutty pecan brown ale will do just fine as well. I just hope all those Southern grandmothers do forgive me for boozing up their favorite dessert.
Chocolate Porter Pecan Pie
- 1 pie crust
- 3 Tbsp unsalted butter
- 3.5 wt oz (about ½ cup) dark chocolate
- 3 large eggs
- 1 cup brown sugar
- 3 Tbsp flour
- 1 tsp vanilla extract
- ¾ cup light corn syrup
- ⅓ cup porter or stout beer
- 2 cups pecan halves
Preheat the oven to 350.
Line a 9-inch pie pan with pie crust. Remove excess. Place pie crust in the freezer while you prepare the filling.
In the top of a double boiler, add the butter and chocolate. Stir until melted.
In a large bowl, whisk together the eggs, brown sugar, flour, vanilla extract, corn syrup, and beer until well combined.
Whisk the chocolate mixture into the ingredients in the bowl until well combined. Stir in the pecans.
Pour the filling into the crust.
Bake at 350 for 50-55 minutes or until the center has puffed slightly and the pie is just barely set.
Makes 1 pie.