Bourbon Barrel Porter Pecan Walnut Pie
A pie recipe on a blog about beer? Yes, yes indeed.
I love brewing. I love cooking. I love eating. I love beer. This Thanksgiving I combined all of them to produce some food for the family.
Using the bourbon barrel aged porter as a base for the flavor I (ok we, hat nod to my wife) whipped up a pecan walnut pie.
This should be good
The recipe follows.
* 1/3 Cup Barrel Aged Bourbon Porter
* single crust pie
* 1/2 Cup chopped pecans
* 1/2 Cup walnuts
* 1 tsp. Cinnamon
* 1/4-1/2 tsp. Ground Nutmeg.
* 4 eggs
* 1/2 Cup corn syrup, light or dark
* 1 tlb. (good squeeze) honey
* 1/3 Cup white sugar
* 1/3 Cup brown sugar
* 8 tlb. melted butter
* 1 tlb. Vanilla Extract
* 1 tlb. flour
* 8 oz Chopped 50% Cacao baking chocolate (I use this same chocolate in Mr Hyde)
Preheat oven to 350°.
Toast the pecans and walnuts for 10 minutes in the oven.
While the nuts are toasting, sample bourbon barrel porter. Tilt head back, savor the flavor.
Return to cooking, in a mixing bowl combine the honey, sugars, eggs, corn syrup, butter, Porter, vanilla, flour, cinnamon and nutmeg and mix until smooth.
Fold in the nuts and chocolate. Pour into an unbaked pie shell and bake at 350° for 40-50 minutes.
Eat massive meal.
Finish with massive block of pie.
Sleep on couch for 3 hours.
A match made in heaven