Beer Scribes in the Kitchen for Thanksgiving: New Orleans Pecan Pie Recipe
Brewing is a notoriously male world. But some of the best writing on beer is not in GQ or Esquire, but at BellaOnline: The Voice of Women, where Carolyn Smagalski, a.k.a. the Beer Fox conveys the complexity of beer in clear and entertaining prose.
By paying attention to women in the beer world and to beer and food among other topics, Carolyn has opened the door to beer culture for countless women. But male beer enthusiasts are missing out if they don’t put beer.bellaonline.com on their list of regular sites to visit.
Here’s the Beer Fox’s conclusion to a festive meal, a decadent dessert that incorporates “lovely, lusty beer,” as she puts it. —JJ
New Orleans Pecan Pie
With huge, full-flavored pecans, a grande finale sweeps the charts with just a touch of manic sweetness.
- 10-inch unbaked pie shell
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons flour
- 4 ounces Dogfish Head Immort Ale
- ½ cup light corn syrup
- ¼ cup wildflower honey
- 1 teaspoon Madagascar vanilla
- 2 tablespoons butter, melted
- 1 cup pecans, chopped
- ¾ cup pecan halves
1. Preheat oven to 325 °F.
2. In a large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add beer, corn syrup, wildflower honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly.
3. Transfer into unbaked pie shell. Garnish top with pecan halves.
4. Bake for 70 minutes, or until center is set and crust is lightly browned. Serve while slightly warm. Garnish with a dopple of whipped cream.
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.