Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw 865cc Coffee Stout. All opinions and the pecan pie recipe are my own.
Welcome to the October edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “865cc Coffee Stout”, a stout with an intense coffee flavor from the addition of cold steeped, Cafe Racer XXX 865cc coffee which is roasted in Baltimore, MD.
This is my second time getting this beer and I absolutely love it. Last year I made the most amazing sweet potatoes with it. In fact, my family insisted I bring them to Thanksgiving. This year, I’m playing with another holiday favorite: pecan pie.
Pecan pie has always been my favorite Thanksgiving pie. It’s the only time of year I eat it and I often can’t eat an entire piece because it is so sweet. I wanted to cut the sweetness a bit and incorporate the DuClaw 865cc Coffee Stout. I was a little nervous because baking is not my strong suit plus I currently don’t have a working oven and my partner in crime has a new baby, so it would have to work in a toaster oven. (A really nice toaster oven, but toaster oven, nonetheless.) I know that when you bake, there are definite ratios, so I was worried I’d end up with a runny or completely flat pie. I bought enough ingredients to try several pies, but turns out, the first one worked! It’s a touch more “custard” than my usual pecan pie and a whole lot less sweet (and that’s a good thing!) You could even switch things up by replacing some of the beer with coffee or adding some instant espresso or chocolate. I may have to try that for Thanksgiving!
DuClaw 865cc Coffee Stout Pecan Pie
- 12 oz bottle DuClaw 865cc Coffee Stout
- 2/3 cup sugar
- 1/3 cup coconut oil (or butter)
- 1/2 tsp salt
- 3 eggs
- 1 cup pecans, halved
- I pie 9" pie crust (I used a frozen one)
- Preheat oven to 375*
- Simmer bottle of beer over low to medium heat until reduced to 1 cup (about 20 minutes or so.)
- Allow beer to cool for a few minutes.
- Combine all ingredients, except nuts and crust in a bowl and beat until well mixed.
- Stir in pecans.
- Pour into pie crust. (Be careful, my pie pan was not quite deep enough.)
- Bake for 40-50 minutes until filling is set.
- Cool in the refrigerator for at least two hours.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Deborah and Sarah for Meatless Monday.