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pecan pie

Course: Dessert | Beer Style: Brown Ale

Brown Ale Pecan Pie

The Fort Collins Brewery shares their recipe for pecan pie made with their Big Shot Brown Ale. served to perfection warm with a scoop of vanilla ice cream on top.

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Prep Time: 60 min. | Yield: 6-8


1 pie crust (your favorite recipe)
5 Tbsp butter
1/3 cup brown sugar
3/4 cup corn syrup
1/2 tsp salt
1/3 cup Brown Ale
1 tsp vanilla
3 eggs, lightly beaten
2 cups pecans


  1. To make this pecan pie, roll out the pie dough and shape to 8" pan. Poke holes in bottom of crust.
  2. Place in freezer for 20-25 minutes, or until very firm.
  3. Line pie shell with parchment paper and fill with rice or pie weights.
  4. Bake at 350°F for 10 minutes. Remove weights and bake for another five minutes.
  5. In a sauce pan, combine butter, brown sugar, corn syrup, salt and melt together until smooth.
  6. Remove from heat, let cool slightly and whisk in eggs till smooth.
  7. Add beer, vanilla and pecans.
  8. Pour into the pie shell and continue baking at 350F for 30 minutes, rotating halfway through.
  9. Remove and cool when pie is set.
  10. Serve at room temperature or warm with vanilla ice cream.

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