It just seems like a two post kinda week! Well, it is almost Thanksgiving and all! Right? I need to take advantage of the season for sure! Anyway, I was out last week for a happy hour and my friend was sipping on a Guinness beer. We were talking about how it how it has a “bitter” and “sweet” flavor. Of course, my mind started thinking about a recipe and pecan pie came to mind. I thought that this pie is so sweet that a little “bitter” would blend in nicely! So Guinness Pecan Pie was developed! After a couple of test pies, I think that this version turned out the best! De-lish! You should give it a try for your Thanksgiving table. It’s worth it!
PS… I don’t normally bake, it’s not my thing generally. So feel free to make your own pie crust if you wish. I don’t wish to do that, so I bought one of those Pilsbury refrigerated pie crusts. They always work great for me. I just give it a little “roll” with the rolling pin to make the crust fit my nine inch pan! It’s actually an easy pie to make. Give it try. Plus your family and friends will think that you are cool for putting beer into a pie! LOL! Enjoy!
Guinness Pecan Pie
- 1 1/2 sticks butter
- 1 cup dark brown sugar
- 3/4 cup light corn syrup
- 2 tsp vanilla
- 1 Guinness beer
- 2 tbs sugar
- 1/2 tsp salt
- 3 large eggs
- 2 tbs heavy cream
- 2 cups toasted pecans
- 1 prepared pie shell
- Place pecans on a cookie sheet and brown in a 350 degree oven. Pay attention so they don't burn. I browned for 5 minutes turning a couple of times.
- In a small saucepan add the Guinness beer and 2 tbs of sugar. Bring to a boil and reduce the heat until you have 1/2 cup of the beer syrup. It took me about 10 minutes.
- In another, larger, saucepan, add the butter, brown sugar, corn syrup, vanilla and salt. Melt down and whisk ingredients well. Add the Guinness beer syrup and stir until combined.
- Place the prepared pie shell in a 9 inch pie plate.
- Add the browned pecans to the bottom of the pie shell.
- Whisk the eggs and whipping cream together in a medium size bowl.
- Slowly add a couple of tbs at a time of the syrup mixture, whisking constantly to avoid "scrambling" the eggs. Continue until all the syrup is incorporated.
- Pour the egg/syrup mixture over the pecans.
- Place the pie in a 350 degree oven for 45 minutes. It will still be "loose" when you remove from oven but will set up in about a half hour.
- Let the pie sit for a least an hour or covered overnight before serving.