Filling:
5 Eggs
1 pound Dark corn syrup
9 ounces Granulated sugar
1 teaspoon Vanilla extract
1 1/2 ounces Whole butter, melted
4 fluid ounces Oatmeal stout
12 ounces Pecan pieces
To finish and serve:
1 10-inch pie crust, unbaked
Oatmeal Stout Ice Cream
Ginger Caramel Sauce
Yield: 1 Pie
1. Beat the eggs thoroughly. Add the corn syrup, sugar, vanilla, butter and stout. Mix until blended.
2. Fold in the pecans and pour the mixture into the pie crust.
3. Bake at 350°F (180°C) until set, approximately 45 to 55 minutes.
4. Allow the pie to cool completely before service.
Notes: Method: Custard Filling
5 Eggs
1 pound Dark corn syrup
9 ounces Granulated sugar
1 teaspoon Vanilla extract
1 1/2 ounces Whole butter, melted
4 fluid ounces Oatmeal stout
12 ounces Pecan pieces
To finish and serve:
1 10-inch pie crust, unbaked
Oatmeal Stout Ice Cream
Ginger Caramel Sauce
Yield: 1 Pie
1. Beat the eggs thoroughly. Add the corn syrup, sugar, vanilla, butter and stout. Mix until blended.
2. Fold in the pecans and pour the mixture into the pie crust.
3. Bake at 350°F (180°C) until set, approximately 45 to 55 minutes.
4. Allow the pie to cool completely before service.
Notes: Method: Custard Filling
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