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Deep Dish Porter Pecan Pie

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Ingredients
  

For the Crust:

  • 1 ½ cups flour
  • ½ tsp salt
  • 1 tbs sugar
  • 6 tbs of butter cold, cut into cubes
  • 2 tbs shortening
  • 2 tbs ice cold beer high ABV works best

For the filling:

  • 1 cup porter beer can sub stout
  • 2 cups brown sugar
  • 2/3 cup light corn syrup
  • 2 tbs flour
  • 3 cups chopped pecans
  • ½ cup heavy cream
  • 1 stick butter cold, cut into cubes
  • 4 eggs

Instructions
 

  • In a food processor, add 1 cup of flour (reserving the other ½ cup) salt, sugar and pulse to combine. Add the butter cubes and the shortening, process until combined. Add the remaining ½ cup of flour, process until well incorporated.
  • Transfer to a bowl, add the beer and mix until combined. Dough will be very soft. Form into a wide flat disk, wrap in plastic wrap and chill for at least 2 hours.
  • Roll out dough on a lightly floured surface, transfer to a 9-inch deep-dish pie pan, press into shape. Remove the excess. Freeze crust for 20 minutes.
  • Preheat oven to 350.
  • In a pot over medium high heat, add the beer, brown sugar and corn syrup. Allow to simmer until combined and the sugar has melted. Sprinkle with flour, whisk until well combined. Remove from heat, add pecans, heavy cream and butter. Stir until well combined and the butter has melted. Allow to cool to room temperature before adding the eggs. In a separate bowl, whisk together the eggs. Slowly add the pecan mixture to the eggs, whisking the eggs the entire time.
  • Pour filling into crust, bake at 350 for 50 minute to an hour or until the filling no longer jiggles when you shake the rack it sits on. Chill until the filling has set, about 2 hours.
  • *Note: This recipe is for a deep-dish pie pan. The filling is too much for a regular pie pan.