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New Orleans Pecan Pie Recipe

The Beer Fox says, “Delight in this festive holiday pie with huge, full-flavored pecans, enhanced with the unique elegance of a complex, finely crafted ale.”

 

Recommended Brew:  Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA
 
Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.

10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves

Preheat oven to 325 degrees.

In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly.

Transfer into unbaked pie shell. Garnish top with pecan halves.

Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned.   Enjoy the rest of the bottle!

*
Health Benefit: Rich in 19 vitamins and minerals, including vitamin A, vitamin B-complex vitamins, vitamin E, folic acid, phosphorus, iron, magnesium, zinc, copper, antioxidant properties

 

Cheers!
 

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.



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