Chef's Table

Bourbon Barrel Aged Imperial Stout Pecan Pie With Bourbon Crust & Malted Whipping Cream

An updated recipe from the classic pecan pie, layered with barrel aged Imperial Stout, Bourbon and maple syrup. This Bourbon Barrel Aged Imperial Stout Pecan Pie will become the talk of the dessert table!

CourseDessert
CuisineAmerican, Beer Cuisine, Comfort, Creole | Cajun, Thanksgiving Feast, Vegetarian
SeasonalFall Seasonal, Thanksgiving, Winter Seasonal
Food SectionDairy, Nuts, Pie | Sweet
Cooking MethodBaking with Beer, Cooking with Beer, Cooking with Home Brew Ingredients
Brewery3 Floyds Brewing Co, Anderson Valley Brewing Co., Beer Advocate, Beer, Beer & More Beer, Firestone Walker Brewing Co., Lagunitas Brewing Co, North Coast Brewing Co., Sierra Nevada

Servings	Prep Time
12slice	20minute

Cook Time	Passive Time
50 – 60minute	1hour

Servings	Prep Time
12slice	20minute

Cook Time	Passive Time
50 – 60minute	1hour

Ingredients

Bourbon Barley Pie Crust Ingredients:

1 1/2cup flour, unbleached all purpose
1/2cup flour, barley
1/2cup flour, pastry
3tablespoon Dry Malt Extract, (DME), Lightavailable at Beer Beer and More Beer
1teaspoon salt, sea
8ounce butter, unsalted, European style,ice cold, cut into small cubes
4 – 5tablespoon Bourbon,ice cold

Stout Pecan Filling Ingredients:

3each eggs, jumboat room temperature
3each eggs, jumbo, yolks only,at room temperature
1/2cup Dry Malt Extract, (DME), Lightavailable at Beer Beer and More Beer
1/2cup sugar, organic
1/2cup Bourbon Barrel Aged Imperial Stout,such as Barrel-Aged Old Rasputin XVIII or Russian Imperial Stout
1/2cup syrup, corn, light
1/4cup syrup, maple, Grade B
4tablespoon butter, unsalted, European style,
1/2teaspoon salt, kosher
3cup pecans, shelled, halved

Malted Whipping Cream Ingredients:

1cup cream, whipping or heavy,preferably organic and not ultra pasterized
3tablespoon Dry Malt Extract, (DME), Lightavailable at Beer Beer and More Beer
1tablespoon sugar, organic
1tablespoon milk powder, non-fat
1 – 2tablespoon Bourbon,your favorite sipping Bourbon

Instructions

Bourbon Barley Pie Crust Directions:

In the bowl of a food processor, add the flours, DME and salt. Pulse several times to mix the ingredients together. Add the cold butter cubes to the bowl and pulse a few times to cut the fat into the flour mixture.
Keep pulsing until the mixture has small grain size chunks of fat evenly distributed throughout the mixture.
With the motor running, quickly add the whiskey until the mixture just forms a ball. Since the alcohol mixed with flour cannot form gluten like water and flour can, over mixing isn’t as much of an issue with this crust. Plus the alcohol will evaporate (40% alcohol), resulting in a flaky crust. Form the dough into two equal size balls. Take plastic wrap and wrap each ball of dough, pressing down on each to create a disk. Place in the refrigerator for at least 30 minutes to re-chill, while fully hydrating the flour, making it easier to work with and helping the crust from shrinking as it cooks.
Preheat the oven to 350°F | 177°C. Take one dough ball and roll it out to ¼ of an inch thick round on a lightly floured surface. If you don’t have a rolling pin, use a 22 oz bottle that is chilled will also work. Place it in your pie dish or tin. Crimp the edges of the crust and set aside. Use the second pie crust for another pie (try apple) or another application like turn overs.

Stout Pecan Filling Directions:

In a large bowl, add the eggs and yolks (saving the whites for another recipe), whisking until light and frothy. Add the DME, sugar, Imperial Stout, corn syrup, maple syrup, melted butter and salt; mix well. Add in the pecan halves and mix to coat. Pour this mixture into the prepared pie crust, smoothing out any pecans that are sticking out. Place into the center of the oven and bake for 50 – 60 minutes, until the custard is set. Remove from the oven and let cool completely before serving.

Malted Whipping Cream

In a cold metal bowl, add the cold cream, DME, sugar, milk powder (helping the whip cream hold without becoming watery) and bourbon. Using a whisk, beat until soft peaks form. Top each slice of pie with a healthy dollop.

Recipe Notes

Pecan-Pie-2-96

Beer Pairing Suggestions:

Pairing this pie can go a few different directions, as with all the roast, coffee, chocolate and vanilla/oaky flavors of that the Barrel Aged Imperail Stout adds, along with the maple syrup, toasted pecans and malt flavors. To go the ‘compare’ route, a similar Bourbon Barrel Aged Imperial Stout like North Coast Brewing Co. Barrel-Aged Old Rasputin XVIII, Firestone Walker Brewing Co. Parabola Imperial Stout, 3 Floyd’s Brewing Co Dark Lord or other big bold Barrel Aged Russian Imperial Stout. I could also see a Maple Stout, Chocolate Stout or Vanilla Stout creating a very nice pairing.

Other Sweet Beer Pie Recipes:

Banana Hefeweizen Cream Pie

Bourbon Barrel Aged Imperial Stout Pecan Pie

Chocolate Coconut Porter Cream Pie

Irish Car Bomb Pie

Old Foghorn Barleywine Pumpkin Pie

Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust

Other Sweet Beer Pie Recipes:

Executive Chef: Sean Z. Paxton